Title: Zucchini-Noodle Soup with Turkey Meatballs
Categories: Soups and, Stews
Yield: 10 Servings

3/4 lb Freshly ground raw turkey
1/2 c Soft breadcrumbs
1/4 c Minced fresh parsley
1/2 ts Salt
1/2 ts Poultry seasoning
1/8 ts Coarsely ground pepper
1 tb Vegetable oil
1 1/2 c Coarsely chopped carrot
4 c Diced zucchini
5 1/2 c No-salt-added chicken broth
1 tb Chopped fresh oregano
1/4 ts Salt
1/8 ts Coarsely ground pepper
2 c Medium egg noodles, uncooked
Chopped fresh parsley,
-(optional)

Combine first 6 ingredients in a bowl, and stir well. Shape mixture into
1-inch meatballs; set aside.

Heat oil in a large Dutch oven over medium heat. Add carrot; stir well.
Cover, reduce heat, and cook 10 minutes or until tender. Add zucchini and
next 4 ingredients; bring to a boil. Add noodles; cover, reduce heat, and
simmer 5 minutes. Add meatballs; cover and simmer 7 minutes. Yield: 10-1/2
cups (serving size: 1-1/2 cups).

Per serving: 165 Calories; 5g Fat (26% calories from fat); 15g Protein; 19g
Carbohydrate; 34mg Cholesterol; 563mg Sodium

Serving Ideas : Garnish with parsley, if desired.

Recipe by: Cooking Light, July/Aug 1993, page 126

Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.