Ingredients
| 1 | (16-ounce) package JENNIE-O® Ground Turkey |
| 1 | teaspoon kosher salt, divided |
| 1 | teaspoon fresh thyme leaves, chopped |
| 4 | teaspoons fresh oregano leaves, chopped |
| 1 | teaspoon olive oil |
| 1 | yellow onion, chopped |
| 2 | carrots, peeled and sliced |
| 2 | celery stalks, chopped |
| 3 | garlic cloves, chopped |
| 8 | cups low-sodium chicken broth |
| ½ | (12-ounce) package extra-wide egg noodles |
| ½ | cup chopped fresh parsley leaves |
Directions
In large bowl, gently combine ground chicken, ½ teaspoon salt, thyme and oregano. Shape into 1½-inch balls. Refrigerate until ready to use.
In large Dutch-oven, heat oil over medium heat. Cook onion, carrots, celery and garlic 7 to 8 minutes or until onion is translucent. Season with remaining ½ teaspoon salt. Add broth and bring mixture to a boil. Reduce heat to medium-low.
Carefully add meatballs, cover and simmer 20 minutes or until meatballs are cooked through. Always cook to well-done, 165°F. as measured by a meat thermometer.
Add egg noodles and cook 6 minutes more. Stir in parsley.