What a great dinner idea! Low in fat, super tasty and so simple to make.
The turkey balls freeze well for advance preparation. If you prefer, the turkey
can easily be interchanged with lean ground chicken.
2 lb lean ground turkey
2 large eggs
1 Tbsp ketchup
1⁄4 cup breadcrumbs (I prefer flavored)
2 Tbsp fresh flat-leaf parsley,
1 small onion, grated
1⁄2 tsp Kosher salt, or to taste
1⁄4 tsp freshly ground black pepper
3 cups chicken broth
4 carrots, peeled and cut into chunks
4 stalks celery, cut into chunks 1 onion, quartered
1⁄2 tsp Kosher salt freshly ground black pepper
1 package (8 oz) rice noodles
Preheat the oven to
Turkey Meatballs: Combine all of the
ingredients for the meatballs in a bowl, mixing well.
Form into walnut-sized balls and place on a parchment paper-lined cookie
in the center of the preheated oven for 15 minutes. Set aside.
Soup: Fill a 4-quart or
larger slow cooker half-way with water and add the broth. Add the carrots,
celery, onion, baked turkey meatballs and salt. Season to taste with pepper.
Cook on medium heat for
about 6 hours or until the flavors are well melded. (If your slow cooker does
not have a medium setting, cook on high for 2 to 3 hours and then decrease it
to low to cook for another 3 to 4 hours.)
About 10 minutes before
serving, soak the rice noodles in a bowl of cold water for 2 minutes. Drain;
add the noodles to the slow cooker. Serve in large bowls.
Don’t use a slow cooker that is smaller than 3-quarts.
Recipe reprinted from COOKING INSPIRED: Bringing Creativity and Passion Back into the Kitchen By Estee Kafra
Distributed by Feldheim Publishers; September 2013