* Percent Daily Values are based on a 2000 calorie diet.
Take the loaf of bread and remove the crust. Using a serrated knife, cut into cubes.
Place bread cubes into a large mixing bowl and sprinkle with milk and allow to sit for 5 minutes to soak in.
Add in garlic, caraway seeds, turkey, salt and pepper to the bowl of bread and mix well.
Whisk egg whites until stiff and gently fold in half of the egg into mixture. Then fold in half of the egg white and place into the refrigerator to chill.
Pour the chicken stock into the slow cooker and add in tomatoes, tomato paste and set to high to cook for 1 hour.
While sauce cooks form the turkey mix into 16 small balls. Stir in rice and turkey balls into the tomato mixture and cook for 1 more hour. The dish is ready when the turkey balls and rice are cooked. Serve over zoodles.
Cooking times will vary if you increase or decrease the default number of servings. Cook all meat, poultry, fish and eggs thoroughly.