AMOUNT:  4 - 6 Servings

1.  Make crumbs in blender (or by hand) using:
     1 slice whole wheat bread, dry or toasted, torn into pieces
     about 1/2 bunch fresh parsley, stems removed (2 - 4 T. dry can be used)

2. Combine thoroughly in mixing bowl, shape into 18 to 20 balls and brown on all sides in nonstick pan:
     1 lb. ground turkey
     bread crumb mixture
     1/3 c. chopped onion
     1/4 c. nonfat or lowfat milk (I omit this)
     3/4 t. salt
     1/2 t. pepper
     1/4 t. thyme leaves
     1/4 t. lemon peel, dried or fresh (sometimes I omit this)

3.  Add 1 cup water, cover and simmer 10 minutes.

4.  Blend together and stir into pan with meat balls, bringing to a boil;  cook and stir 1 minute to thicken lightly:
     2 c. water
     2 T. lemon juice, fresh preferred (I omit this--family didn't like it)
     2 T. cornstarch or arrowroot powder
     1 t. Worcestershire sauce (I omit this)

5.  Serve immediately over brown rice or noodles.  Or cool and freeze.