Food network

1 slice white bread
3 Tbsps. milk
3 Tbsps. onion\cooked, finely minced
1 lb. ground turkey
2 tsps. chili powder
1/2 tsp. ground cumin
1-1/2 Tbsps. vegetable oil
1 cup chicken stockor reduced-sodium canned broth
3 Tbsps. all purpose flour
1 lb. canned diced tomatoes, juice reserved
2 large carrots\cooked, peeled and halved crosswise, then quartered lengthwise
2 celery ribs, cut diagonally in half
1 zucchini\cooked, halved crosswise, then quartered lengthwise
1 fresh ear of corn, shucked and cut crosswise into 4 pieces

DIRECTIONS:

Place bread and milk in a bowl and let stand 10 minutes. Stir until bread dissolves into a paste. Add onion, turkey, 1 tsp. chili powder, 1/4 tsp. cumin and salt and pepper to taste. Mix with your hands until well blended and shape into 8 meatballs. Heat oil in a nonreactive saucepan over medium high heat. Add meatballs and cook about 10 minutes, turning occasionally, until browned. Transfer to a plate. Combine 1/3 cup stock and flour in a bowl to make a smooth paste. Add flour paste to saucepan, along with remaining chicken stock, remaining chili powder, remaining cumin, tomatoes with their juice, and 4 remaining ingredients. Bring to a boil. Reduce heat to medium low, cover, and simmer gently about 15 minutes, until vegetables are almost tender. Add meatballs and continue cooking 5-8 minutes, until vegetables are tender.