1 tbsp. butter
1/4 c. finely minced onion
1/2 lb. ground turkey
1/2 c. plain bread crumbs
1 egg
2 tbsp. parsley, minced
1 tbsp. Worcestershire sauce
1/4 tsp. salt
1/2 tsp. pepper
1 celery stalk, thinly sliced
2 med. carrots, thinly sliced
2 (13 3/4 oz.) cans chicken broth
2 1/2 c. water
2 c. uncooked noodles

In small skillet melt butter and saute onions over low heat until golden. In a large bowl combine onions with turkey, bread crumbs, egg and parsley, Worcestershire sauce, salt and pepper. Mix well with hands until completely combined, set aside.

In large saucepan, bring broth and water to a boil, add celery and carrots, reduce to simmer, cover and cook vegetables 10 minutes. Meanwhile, shape turkey mixture into small (one inch) meatballs. Moisten hands slightly with water - makes it easier. Add meatballs to simmering broth, continue cooking, covered for 15 minutes. Cook noodles according to package directions, drain and add to soup. Cook 5 minutes longer. Let soup set a few minutes before serving.