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|
|2 C||diced zucchini||8|
|6 C||homemade chicken broth||360|
|1/4 C||grated Parmesan||258|
|Recipe total = 1088 mg|
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