2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves , thinly sliced
1 medium carrot , thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg , beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked noodles
1. In a large saucepan , bring the broth , cerlery and carrot to a boil . Reduce heat ; cover and simmer for 10 minutes .
2. 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-inch balls .
3 . Add meatballs to simmering broth . Bring to a boil . Reduce heat ; cover and simmer for 15 minutes . Add noodles . Cover and simmer for 5 minutes or until noodles are tender .
You don't need to cook the tender , homemade meatballs or boil the egg noodles separately , so you can easily stir up this savory soup in no time .
