Hungarian-Ish Mini-Dumpling And Egg Noodle Soup

By á-174942

Ingredients

• 8 cups chicken stock (Kitchen Basics recommended)
• 1 pound ground chicken or ground turkey breast
• 1 egg
• 1 cup plain bread crumbs
• 1/4 teaspoon freshly-grated nutmeg
• 1 teaspoon smoked sweet paprika
• 1 handful parsley leaves finely chopped
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/2 cups thin egg noodles
• 1/2 cup pequillo Spanish peppers or roasted red peppers quartered
• lengthwise, thinly sliced
• 6 scallions cut 2" pieces, then
• shredded into thin sticks
• 1 handful fresh dill finely chopped, (abt 3 tbspns)

Details

Servings 4

Preparation

Step 1

Heat stock to a boil and reduce heat to simmer.

Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes alone.

Add the egg noodles, peppers and scallions and stir. Cook another 4 to 5 minutes until noodles are just tender. Stir in dill. Season soup with salt and pepper to taste and serve immediately.

This recipe yields 4 servings.