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Hungarian-Ish Mini-Dumpling And Egg Noodle Soup


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  • 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)


Servings 4


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.

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