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a low-carb dish - 34.1 g carbs total
10 one-cup servings at 3.4 g carbs per serving
| 2 to 3 T | extra virgin olive oil |
| one lb | ground turkey |
| 3 T | oat bran |
| one t | dried ground savory |
| 1/4 t | freshly ground black pepper |
| 1/2 C | peeled, grated carrot (about one small carrot) |
| 2 C | peeled, diced zucchini squash (cut into 1/2 inch cubes or smaller) |
| one T | minced onion |
| one clove | garlic, peeled and minced |
| 6 C | homemade chicken broth |
| one t | dried oregano leaves, crushed |
| 2 | eggs, beaten with whisk |
| 1/4 C | freshly grated Parmesan cheese |
In large mixing bowl, combine ground turkey with oat bran, ground savory, and black pepper. Roll into very small meatballs.
In large pan over medium-high heat, heat olive oil.
Add carrot and onion, and sauté till carrot is limp.
Add zucchini and garlic, and sauté one minute more.
Reduce heat to medium-low.
Add chicken broth and oregano. Bring to a boil.
Reduce heat and simmer soup 15 minutes.
Add meatballs and simmer another 10 minutes.
Stir in grated Parmesan cheese and cook one minute more.
Just before serving - off the heat - stir eggs in very slowly with fork, like you do in egg drop soup.
| Sodium content in milligrams | ||
| one lb | ground turkey | 316 |
| 3 T | oat bran | 0 |
| 1/2 C | carrot | 19 |
| 2 C | diced zucchini | 8 |
| one clove | garlic | 1 |
| 6 C | homemade chicken broth | 360 |
| 2 | eggs | 126 |
| 1/4 C | grated Parmesan | 258 |
| Recipe total = 1088 mg | ||
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