Turkey Meatball Soup

· 3 cups (750 mL) sodium-reduced chicken broth
· 2 green onions, sliced
· 1 carrot, sliced
· 1 rib celery, sliced
· 1/4 tsp (1 mL) pepper
· 1/4 tsp (1 mL) dried thyme
· 1 sweet red pepper, chopped
· 1 cup (250 mL) vermicelli egg noodles
· 1/2 cup (125 mL) frozen peas, thawed

Turkey Meatballs:
· 1 egg
· 1/4 cup (60 mL) grated onion
· 1/4 cup (60 mL) grated parmesan cheese
· 2 tbsp (30 mL) minced fresh parsley
· 1/4 tsp (1 mL) salt
· 1/4 tsp (1 mL) pepper
· 1 lb (454 g) lean ground turkey or lean ground veal


Bake the meatballs in the oven at 325 for 25-30mins. Add them to the rest of the ingredients. Let simmer about 1h 30 mins. Add noodles the last 30 mins of cooking. (or 4 hours in a crock pot on high, add noodles last hour)