Recipe: Meatball Mushroom Soup (using ground turkey, crock pot)

MEATBALL MUSHROOM SOUP

1/2 pound ground turkey
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 large egg
1 tablespoon olive oil
1 cup sliced carrots
2 garlic cloves, crushed
2 cups sliced fresh mushrooms
1 (10 3/4 ounce) can low-fat or fat-free, low sodium beef broth
1 (10 3/4 ounce) can 98% fat-free condensed cream of mushroom soup
2 tablespoons tomato paste
Parmesan cheese (for garnish)
Chopped fresh parsley (for garnish)

Ideal slow-cooker size: 3 1/2 quart

In a small bowl mix together ground turkey and seasonings. Add egg, stirring until well blended. Form into small meatballs. Heat olive oil in skillet. Brown meatballs. Drain well.

Transfer meatballs to slow cooker. Add remaining ingredients, except Parmesan cheese and parsley.

Cover and cook on Low 6-8 hours or on High for 3-4 hours.

Makes 6-8 servings
Source: Nancy Keatley, Salem, OR in Fix-It and Forget-It Lightly by Phyllis Pellman Good