TURKEY - Turkey and Ham Dumpling Soup

By Unblond1

Ingredients

• For the Dumplings
• 1 cup Flour
• 2 Eggs
• 1/4 cup Milk
• 1/4 teaspoon Nutmeg
• 1/4 cup Chopped Chives
• For the Soup
• 1 Turkey neck
• 2 turkey wings
• 1 Ham Hock
• 1 1/2 gallons Turkey Stock, made from turkey parts
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 2 large carrots, diced
• 1 bunch celery, diced
• 2 cloves garlic, minced
• 1 cup tarragon, chopped
• 2 cups diced ham
• ham hock meat (reserved from stock)

Details

Servings 10
Adapted from abc.go.com

Preparation

Step 1

To make the soup, heat butter over medium in a large stockpot. Add the vegetables with a large pinch of salt, and sweat the vegetables until translucent. Add the stock, shredded ham hock, and diced ham and simmer for 45 minutes.

Meanwhile, make the dumplings by making a well in the flour in a large bowl. In a separate bowl, whisk together eggs and milk. Add the eggs and milk mixture to the well, then add the nutmeg, chives, and whisk all together until smooth.

Bring soup to a boil and cut in dumplings by placing batter on a damp cutting board and using a bench scraper or knife to cut into bite sized dumplings. Drop the dumplings into the boiling soup, and wait for them all to float to the surface. Let boil another minute, add tarragon, and serve.

Note:

To make stock, combine 1 onion, quartered, 1 carrot, thickly sliced, 1 head of garlic, halved crosswise, 4 sprigs fresh thyme, 1 tablespoon kosher salt, 1 bay leaf, and 1 tablespoon black peppercorns, the turkey neck, wings and ham hock along with 2 gallons of water in a large stock pot. Bring to a boil, then reduce to a simmer and skim any impurities that rise to the surface. Simmer for 2-3 hours. Remove ham hock, shred meat and reserve to put in the soup. Strain through a fine mesh strainer and discard solids.

Tip
- Make extra stock or make ahead of time and freeze.
- Make stock with any of your leftover vegetables.