Hungarian-ish Mini-Dumpling and Egg Noodle Soup

Ingredients

• 1 cup bread crumbs plain
• 8 cups chicken stock boxes (recommended: Kitchen Basics, 2 (1-quart)
• 1 Handful optional: dill fresh finely chopped
• 1  eggs 
• 1.5 cups extra wide egg noodles thin
• 1 pound ground turkey breast lean (I keep an extra pack of both in the freezer; they are both so and easy to work with!)
• 0.3 teaspoon nutmeg freshly grated
• 1 Handful parsley leaves finely chopped
• 0.5 cup roasted peppers red spanish very thinly sliced quartered
• 4 servings salt and pepper 
• 6  scallions shredded cut into 2-inch pieces then into thin sticks
• 1 teaspoon paprika smoked sweet

Equipment

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.
3. Roll the meat into 1-inch dumplings and add to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes alone.
4. 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.