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Turkey Meatball Soup

a low-carb dish - 34.1 g carbs total
10 one-cup servings at 3.4 g carbs per serving

2 to 3 Textra virgin olive oil
one lbground turkey
3 Toat bran
one tdried ground savory
1/4 tfreshly ground black pepper
1/2 Cpeeled, grated carrot (about one small carrot)
2 Cpeeled, diced zucchini squash (cut into 1/2 inch cubes or smaller)
one Tminced onion
one clove  garlic, peeled and minced
6 Chomemade chicken broth
one tdried oregano leaves, crushed
2eggs, beaten with whisk
1/4 Cfreshly 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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