Zucchini-noodle soup with turkey meatballs
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Freshly ground raw turkey |
| ½ | cup | Soft breadcrumbs |
| ¼ | cup | Minced fresh parsley |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Poultry seasoning |
| ⅛ | teaspoon | Coarsely ground pepper |
| 1 | tablespoon | Vegetable oil |
| 1½ | cup | Coarsely chopped carrot |
| 4 | cups | Diced zucchini |
| 5½ | cup | No-salt-added chicken broth |
| 1 | tablespoon | Chopped fresh oregano |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Coarsely ground pepper |
| 2 | cups | Medium egg noodles, uncooked |
| Chopped fresh parsley, (optional) | ||
Directions
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: 10-½ cups (serving size: 1-½ 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@... on Jan 28, 1997.