Hungarian-ish Mini-Dumpling and Egg Noodle Soup

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


  • 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


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.

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