Hungarian-ish Mini-Dumpling and Egg Noodle Soup (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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.] 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:
1. Heat stock to a boil and reduce heat to simmer.
2. 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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