Total Calories: 186
In a medium bowl, combine turkey, cracker crumbs, milk, eggs, 2 tablespoons flour, onion, salt, and pepper. If mixture is too soft, cover and refrigerator 20 to 30 minutes or until firm enough to handle. Shape into 1-inch balls. Place on wax paper.
In a large kettle, bring broth to a boil. Add meatballs. Return to a boil reduce heat to low, cover, and simmer 10 minutes. Remove meatballs from broth set aside.
Add carrots and potatoes to broth. Cook 20 minutes or until vegetables are crisp-tender.
In a small bowl or cup, blend water and 1/4 cup flour. Stir into broth and cook 10 minutes, stirring occasionally. Add lemon juice and meatballs. Heat through.
Sprinkle parsley over each serving.
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