Recipe # 97.

                                                             Turkey Meatball Soup

1 Pound Ground Turkey.
1/2 Onion; chopped.
1-2 Cloves of Garlic; chopped.
1 Egg.
3/4 Cup Breadcrumbs or Oats.
1/2 Cup Ketchup.
Olive Oil for Browning.
2 Boxes or 3-4 Cans Chicken Broth.
Water to make the pot about 3/4 full.
1 Pound Bag Frozen Mixed Vegetables or any Vegetables you prefer.
1/2 Bag Thin Egg Noodles.

Mix together the Ground Chicken, Onion, Garlic, Bread Crumbs or Oats and Ketchup together in a bowl.
Form into small meatballs.
Brown in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in the Liquid and Bouillon Cubes.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Add in the Noodles and Vegetables during last 1-2 hours of cooking time.