| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Eggs | Dutch | Soups and, Stews | 10 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 [email protected] on Jan 28, 1997.
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