Turkey Meatball Soup

This makes a light, quick, and tasty supper all by itself.

YIELD: 4 servings

INGREDIENTS:

• 1/2 pound ground turkey
• 1 1/2 tablespoons oat bran
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon salt or Vege-Sal
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1/2 cup grated carrot
• 2 cups diced zucchini
• 1 tablespoon minced onion
• 1 clove garlic, crushed
• 1 quart chicken broth
• 1 teaspoon dried oregano
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS:

1.  In a mixing bowl, combine the ground turkey with the oat bran, parsley, 1/2 teaspoon salt or Vege-Sal, poultry seasoning, and pepper. Mix well, and form into balls the size of marbles or so. Set aside.
2.  In a large, heavy-bottomed saucepan, heat the olive oil over a medium-high burner.
3. Add the carrot, and let it saute for 2 to 3 minutes. Then add the zucchini, onion, and garlic, and saute the vegetables for another 5 to 7 minutes.
4.  Add the chicken broth and oregano, and bring the soup to a simmer for 15 minutes.
5. Drop the turkey meatballs into the soup one by one, and let it simmer for another 10 to 15 minutes.
6.  Taste the soup at this point, and add more salt and pepper to taste, if desired.
7.  Just before you’re ready to serve the soup, stir it slowly with a fork as you pour the beaten eggs in quite slowly.
8. Simmer another minute, and ladle into bowls.
9. Top each serving with 1 tablespoon of Parmesan, and serve.

PER SERVING:

•  7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams usable carbs and 21 grams of protein.