Turkey & Dumpling Soup
By boscobojo
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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
Details
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.
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