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Ingredients:
2 cans chicken broth (I actually used vegetable broth in mine)
1 celery rib with leaves, thinly sliced (I used 2)
1 medium carrot, thinly sliced (I used about 18 miniature carrots)
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles
I added a 1/2 teaspoon of garlic and a dash of salt to the pot half way through cooking (because I love garlic).
What to do:
1) In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes.
What to do:
1) In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes.
2) Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls.
3) Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles.
4) Cover and simmer for 5 minutes or until noodles are tender.
Makes about 5 servings.
Originally published as Turkey Meatball Soup in Quick Cooking January/February 2003, p27

I love this recipe because it's tasty, SUPER easy, and the best part is it's only 193 calories per serving! Enjoy and have a happy turkey day!
Until next time,
~Steph @ Calamity Layne
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