[CnD] Repost - Turkey-Vegetable Soup

Christina dulasmomma at gmail.com
Tue Jul 4 09:18:08 EDT 2017


Thanks.

-----Original Message-----
From: Food Dude via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: July-04-17 9:10 AM
To: cooking in the dark
Cc: Food Dude
Subject: [CnD] Repost - Turkey-Vegetable Soup

Here ya go...
	Turkey-Vegetable Soup

  Servings: 8
  Source: Deliciously Healthy Favorite Foods Cookbook

Ingredients
• 1 pound ground turkey or chicken breast • 1/2 teaspoon dried thyme leaves • 2 tablespoons sliced green onion • 2 tablespoons cornstarch • 1/2 teaspoon garlic salt • 1/4 teaspoon pepper • 8 cups low-sodium chicken broth • 6 medium carrots, peeled and sliced • 3 stalks celery, sliced • 2 medium zucchini, cut into 1/4" slices • 2 cups uncooked medium-wide egg noodles or rotelle pasta • 1/4 cup chopped fresh parsley


Directions
1. Mix turkey, thyme, green onion, cornstarch, garlic salt and pepper. 
Shape into 1" meatballs. Place chicken broth in a large soup pot and bring to a boil. Add carrots and celery. Simmer for 5 minutes.
2. Add meatballs, zucchini, noodles or pasta and parsley to simmering chicken broth. Simmer for 15 minutes longer.

Nutritional Information Per Serving
  Calories: 217 ; Protein: 26.5 g ; Fat: 3.4 g ; Sodium: 238 mg;
  Cholesterol: 37.4 mg ; Carbohydrates: 19 g
Exchanges: 2 Lean Meat, 1-1/2 Bread/Starch, 1 Vegetable, 1/2 Fat




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