Zucchini-noodle Soup With Turkey Meatballs Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Freshly ground raw turkey,
1/2 cup: Soft breadcrumbs,
1/4 cup: Minced fresh parsley,
1/2 tsp: Salt,
1/2 tsp: Poultry seasoning,
1/8 tsp: Coarsely ground pepper,
1 tbsp: Vegetable oil,
1 1/2 cup: Coarsely chopped carrot,
4 cup: Diced zucchini,
5 1/2 cup: No-salt-added chicken broth,
1 tbsp: Chopped fresh oregano,
1/4 tsp: Salt,
1/8 tsp: Coarsely ground pepper,
2 cup: 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: 10-1/2
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.
Source from luhu.jp
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.
Source from luhu.jp