Hungarian-ish Mini-Dumpling and Egg Noodle Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 416
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 37
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 33
- Cholesterol
- 151
- Sodium
- 1024
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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
Directions
- 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.