Hungarian-ish Mini-Dumpling and Egg Noodle Soup

Prepare this simple, savory soup to serve with Cucumber and Celery Salad.

by Rachael Ray | on 10/19/07

Ingredients

  • 8 cups chicken stock (2 1-quart boxes)
  • 1 pound ground chicken or ground turkey breast
  • 1 egg
  • 1 cup plain breadcrumbs
  • 1/4 teaspoon freshly grated nutmeg (eyeball it)
  • 1 teaspoon smoked sweet paprika
  • A handful of parsley leaves, finely chopped
  • Salt and pepper
  • 1 1/2 cups thin egg noodles
  • 1/2 cup Piquillo peppers or roasted red peppers, quartered lengthwise, very thinly sliced
  • 6 scallions, cut into 2-inch pieces then shredded into thin sticks
  • Handful fresh dill (about 3 tablespoons), finely chopped
Serves 4

Preparation

Heat stock to a boil and reduce heat to simmer.

Mix the chicken with egg, breadcrumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock.

Wash your hands after handling the raw poultry.

Let the dumplings cook 3-4 minutes alone. Add the egg noodles, peppers and scallions and stir. Cook another 4-5 minutes until noodles are just tender. Stir in dill. Season soup with salt and pepper to taste and serve immediately.

Tags

soups and stoups dinner lunch pasta poultry vegetables 30 Minute Meals boil simmer
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