Tami's Turkey Meatball Soup

• 4 (14 1/2 ounce) cans chicken broth
• 2 celery ribs, with leaves, thinly sliced
• 2 medium carrots, thinly sliced
• 1 cup onion, chopped
• 2 tablespoons butter
• 2 eggs, beaten
• 1 cup dry breadcrumbs
• 4 tablespoons dried parsley flakes
• 2 tablespoons Worcestershire sauce
• 12 teaspoon pepper
• 1 lb lean ground turkey
• 2 cups egg noodles, uncooked

1. n a large saucepan, bring the broth, celery and carrot to a boil.
2. Reduce heat; cover and simmer for 10 minutes.
3. Meanwhile, in a small skillet, saute onion in butter until tender.
4. Transfer to a large bowl.
5. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper.
6. Crumble turkey over mixture and mix well.
7. Shape into 1-in.
8. balls.
9. Add meatballs to the simmering broth.
10. Bring to a boil.
11. Reduce heat; cover and simmer for 15 minutes.
12. Add noodles and lemon juice.
13. Cover and simmer for 5 minutes or until noodles are tender.

chicken broth, celery, carrots, onion, butter, eggs, breadcrumbs, parsley flakes, worcestershire sauce, pepper, lean ground turkey, egg noodles

Taken from www.food.com/recipe/tamis-turkey-meatball-soup-257916 (may not work)