1 tbsp. butter
1/4 c. onion, finely minced
1/2 lb. ground turkey meat
1/2 c. bread crumbs
1 egg
2 tbsp. parsley, finely minced
1 tbsp. Worcestershire Sauce
1/2 tsp. salt
1/4 tsp. pepper
2 (13 3/4 oz.) cans chicken broth
1 celery stalk, thinly sliced
1 med. carrot, sliced
Other vegetables if desired
1 c. uncooked egg noodles

1. In a small skillet melt butter and saute onions over low heat until golden.

2. In a large bowl combine onions with turkey, bread crumbs, egg, parsley, Worcestershire sauce, salt and pepper. Mix well, set aside.

3. In a 3 quart saucepan bring broth to a boil. Add vegetables. Reduce to simmer. Cover and cook vegetables 10 minutes.

4. Shape turkey mixture into 1 inch meatballs (moisten hands with water - is easier). Add meatballs to simmering broth. Continue cooking covered for 15 minutes.

5. Cook noodles then drain and add to soup. Cook 5 minutes longer. Let soup set a few minutes before serving.