Zucchini-Noodle Soup with Turkey Meatballs

10 Servings

Try this Zucchini-Noodle Soup with Turkey Meatballs recipe, or post your own recipe for Zucchini-Noodle Soup with Turkey Meatballs

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Zucchini-Noodle Soup with Turkey Meatballs Ingredients

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

Instructions for Zucchini-Noodle Soup with Turkey Meatballs

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.

Main Ingredient: TurkeyCuisine: Uncategorized