Hungarian-Ish Dumpling and Egg Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is from Rachael Ray's Everyday magazine. I am posting so I don't lose it. Ingredients:
2 (1 quart) boxes chicken broth, such as kitchen basics brand |
1 lb ground chicken |
1 large egg |
1 cup plain breadcrumbs |
1/4 teaspoon freshly grated nutmeg |
1 teaspoon sweet smoked paprika |
chopped fresh parsley (about a handful) |
salt and pepper |
1 1/2 cups egg noodles |
1/2 cup spanish piquillo peppers or 1/2 cup roasted red pepper, cut into thin 2-inch long pieces |
6 scallions, cut into 2-inch pieces and then shredded into thin sticks |
3 tablespoons torn fresh dill (about a handful) |
Directions:
1. In a medium saucepan, heat the broth to a boil, reduce to a simmer.
2. While the broth simmers, in a medium bowl, combine the chicken, egg, bread crumbs, nutmeg,paprika, parsley and salt and pepper.
3. Roll the meat into 1-inch dumplings and add about 8 of them at a time to the simmering broth.
4. Let the dumplings cook for 3 to 4 minutes, without stirring. Add the noodles, peppers and scallions and stir.
5. Cook until the noodles are just tender. Stir in the dill.
6. Season the soup to taste with salt and pepper and serve.
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