Recipe courtesy of Rachael Ray

Hungarian-ish Mini-Dumpling and Egg Noodle Soup

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This soup is so light yet hearty it really is great in any season for any reason, but it is especially delish on cold, snowy days. Plus, it's made from many items you can keep on hand.
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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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  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. 

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