Zucchini-noodle Soup with Turkey Meatballs

3/4 lb Freshly ground raw turkey
1/2 c Soft breadcrumbs
1/4 c Minced fresh parsley
1/2 ts Salt
1/2 ts Poultry seasoning
1/8 ts Coarsely ground pepper
1 tb Vegetable oil
1 1/2 c Coarsely chopped carrot
4 c Diced zucchini
5 1/2 c No-salt-added chicken broth
1 tb Chopped fresh oregano
1/4 ts Salt
1/8 ts Coarsely ground pepper
2 c Medium egg noodles, uncooked
Chopped fresh parsley, (optional)

Combine first 6 ingredients in a bowl, and stir well. Shape mixture into 1-inch meatballs; set aside.

Heat oil in a large Dutch oven over medium heat. Add carrot; stir well. Cover, reduce heat, and cook 10 minutes or until tender. Add zucchini and next 4 ingredients; bring to a boil. Add noodles; cover, reduce heat, and simmer 5 minutes. Add meatballs; cover and simmer 7 minutes. Yield: 10-1/2 cups (serving size: 1-1/2 cups).

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