Ingredients

8 cups chicken stock (recommended: Kitchen Basics, 2 (1-quart)
boxes
1 pound ground chicken or ground turkey breast (I keep an extra pack of both in the
freezer; they are both so lean and easy to work with!)
1 egg
1 cup plain bread crumbs
1/4 teaspoon freshly grated nutmeg, eyeball it
1 teaspoon smoked sweet paprika
Handful parsley leaves, finely chopped
Salt and pepper
1 1/2 cups thin egg noodles

1/2 cup pequillo Spanish peppers or roasted red peppers, quartered lengthwise, very thinly
sliced
6 scallions, cut into 2-inch pieces then shredded into thin sticks
Handful fresh dill, finely chopped, about 3 tablespoons

Instructions

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.