| 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 igor@digex.net on Jan 28, 1997.
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