Danish Turkey Dumpling Soup

By á-69516

Stove Top

Ingredients

• Dumplings:
• 1 leftover turkey carcass, 12-14 lb
• 9 c water
• 3 tsp chicken boullion granules
• 1 bay leaf
• 1-14 oz can stewed tomatoes, cut up
• 1 med turnip, peeled and diced
• 2 celery ribs, chopped
• 1 med onion, chopped
• 1 med carrot, chopped
• 1/4 c minced fresh parsley
• 1 tsp salt
• 1/2 c water
• 1/4 c butter, cubed
• 1/2 c flour
• 1 tsp baking powder
• 1/8 tsp salt
• 2 eggs
• 1 tbs minced fresh parsley

Preparation

Step 1

Place carcass, water, boullion and bay leaf in soup kettle. Bring to boil. Reduce heat, cover and simmer for 1 1/2 hours. Remove carcass, Strain broth and discard fat, discard bay leaf. Return broth to pan. Add vegetables, parsley and salt. Remove turkey from bones and cut into bite size pieces. Add to soup. Discard bones. Bring to a boil. Reduce heat, cover and simmer 25-30 mins. For Dumplings: in lrg saucepan, bring water and butter to boil. Combine flour, baking powder and salt, add all at once to pan and stir until smooth ball forms. Remove from heat, let stand 5 mins. Add eggs, one at a time beating well after each addition. Combine beating until smooth and shiny. Stir in parsley. Drop batter in 12 mounds into simmering soup. Cover and simmer for 20 mins.