Turkey & Dumpling Soup

By boscobojo

Ingredients

• 1 pkg. (6 oz.) Stove Top stuffing mix for chicken
• 1/4 cup oil
• 2 eggs
• 3 Tbl. Kraft Zesty Italian dressing
• 1 onion, chopped
• 3 carrots, peeled, chopped
• 3 stalks celery, chopped
• 4 cups chopped cooked turkey
• 3 cans (14 oz.) fat free reduced sodium chicken broth
• 2 cups water
• 1 sprig fresh rosemary

Preparation

Step 1

Mix dry stuffing, oil and eggs until just blended. Refrigerate 20 minutes

Meanwhile, heat dressing in Dutch oven or small stockpot on medium heat. Add vegetables; cook and stir 4 minutes or until crisp-tender. Stir in turkey, broth and water; bring to a boil.

Roll stuffing mixture into 12 balls. Carefully add to soup with rosemary; cover. Simmer on medium low heat 15 minutes. Remove and discard rosemary before serving soup.