Contest-Winning Turkey Meatball Soup

• 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, lightly 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 egg noodles

1. In a large saucepan, bring the broth, celery 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-in. balls.
3. Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

chicken broth, celery, carrot, onion, butter, egg, bread crumbs, parsley flakes, worcestershire sauce, pepper, lean ground turkey, egg noodles

Taken from www.tasteofhome.com/recipes/contest-winning-turkey-meatball-soup/ (may not work)