Ingredients:
- 3 cups (750 mL) sodium-reduced chicken broth
- 2 sliced green onions
- 1 carrot , sliced
- 1 rib celery, sliced
- 1/4 tsp (1 mL) pepper
- 1/4 tsp (1 mL) dried thyme
- 1 sweet red pepper, chopped
- 1 cup (250 mL) vermicelli, egg noodles
- 1/2 cup (125 mL) frozen peas, thawed
Turkey Metaballs: - 1 egg
- 1/4 cup (60 mL) onion, grated
- 1/4 cup (60 mL) grated Parmesan cheese
- 2 tbsp (30 mL) minced fresh parsley
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 lb (454 g) lean ground turkey or veal
Preparation:
- Turkey Meatballs:
- In bowl, combine egg, onion, Parmesan cheese, parsley, salt and pepper; mix in turkey.
- Shape by 1 tbsp (15 mL) into balls.
- Bake on greased baking sheet in 400°F (200°C) oven until digital thermometer inserted in centre of several reads 165°F (74°C), about 15 minutes.
- Meanwhile, in large saucepan, bring broth and 3 cups (750 mL) water to boil.
- Add green onions, celery, carrot, pepper and thyme; reduce heat, cover and simmer for 10 minutes.
- Add red pepper, egg noodles and meatballs; simmer, covered, until pasta is al dente, about 5 minutes.
- Add peas and heat through.