Meal: Hungarian-ish Mini Dumpling and Egg Noodle Soup
Servings: 4
Prep Time: 30 minutes
Ingredients
8 cups chicken stock
1 lb ground chicken or turkey
1 egg
1 cup plain bread crumbs
1/4 tsp ground or freshly grated nutmeg
1 tsp smoked sweet paprika
handful parsley leaves, finely chopped
2 cups thin egg noodles
1/2 cup roasted red peppers, thinly sliced
6 scallions, cut into 2 inch pieces and then shredded into thin sticks
Directions
1. In a large soup pot, bring stock to boil and then reduce to a simmer.
2. Mix chicken with egg, bread crumbs, paprika, parsley, salt, and pepper.
3. Roll mixture into 1-inch dumplings; add to simmering stock.
4. Allow to cook for 3-4 minutes.
5. Add noodles, peppers, and scallions; stir.
6. Cook 4-5 minutes or until noodles are to taste.
7. Add additional salt and pepper to taste; serve.
Source
Rachel Ray, 2,4,6,8, page 98