Ingredients
2 cans (14-1/2 ounces each) chicken broth1 celery rib with leaves, thinly sliced1 medium carrot, thinly sliced1/4 cup chopped onion1 tablespoon butter1 egg, lightly beaten1/2 cup dry bread crumbs2 tablespoons dried parsley flakes1 tablespoon Worcestershire sauce1/4 teaspoon pepper1/2 pound lean ground turkey1 cup uncooked egg noodles
Preparation
In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes.
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.
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. Cover and simmer for 5 minutes or until noodles are tender.
