Instructions: In a 4- to 5-quart pan over high heat, combine the broth, onion, rice, carrot, and celery. Cover and bring to a boil. Reduce heat and simmer broth mixture 10 minutes.

Meanwhile, in a bowl, mix turkey, bread crumbs, parsley, egg, thyme, 1/2 teaspoon salt, and pepper.

Increase heat under broth mixture to high and drop turkey mixture, 1 tablespoon at a time, into the pan. Bring the soup to a boil again, reduce heat to low, cover pan, and simmer until meatballs are no longer pink in the center (cut to test) and rice is just tender to bite, 8 to 10 minutes longer. Add peas and stir until hot, about 2 minutes. Add salt to taste. Ladle into soup bowls.

This recipe yields 6 servings.

Comments: Turkey meatballs stay light by poaching in this rice-thickened stew instead of browning in fat.

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