Hungarian-style Mini Dumpling and Egg Noodle Soup
- Level: Easy
- Servings: 4
- Total Time: 40 min
- Preparation: 15 min
- Cooking: 25 min
Nutritional Information Per Serving (1 of 4 servings): Calories 416, Total Fat 15 g, Saturated Fat 4 g, Carbohydrates 37 g, Dietary Fiber 3 g, Sugar 7 g, Protein 33 g, Cholesterol 151 mg, Sodium 1024 mg
Discover the perfect balance of comfort and lightness in this Hungarian classic. Delicate homemade dumplings and tender egg noodles float in a savory broth, creating a soul-warming dish that's surprisingly easy to prepare. Whether you're seeking solace on a snowy winter day or a quick weeknight dinner, this soup delivers restaurant-quality flavor using pantry staples you likely already have on hand.
Ingredients
- 8 cups chicken stock (recommended brand: Kitchen Basics, two 1-quart cartons)
- 1 pound ground chicken or ground turkey breast
- 1 egg
- 1 cup plain bread crumbs
- teaspoon freshly grated nutmeg
- 1 teaspoon smoked sweet paprika
- A handful of finely chopped parsley leaves
- Salt and pepper to taste
- 1 cups thin egg noodles
- cup pequillo Spanish peppers or roasted red peppers, quartered lengthwise and sliced very thin
- 6 scallions, cut into 2-inch segments then shredded into fine strips
- A handful of fresh dill, finely chopped (about 3 tablespoons)
Instructions
- Bring the chicken stock to a boil, then lower the heat to a simmer. Combine the ground chicken with the egg, bread crumbs, nutmeg, smoked sweet paprika, parsley, salt, and pepper. Shape the mixture into 1-inch meatballs and add them to the simmering broth. Let the dumplings cook undisturbed for 3 to 4 minutes.
- Add the egg noodles, peppers, and scallions to the pot and stir. Continue cooking for another 4 to 5 minutes until the noodles are just tender.
- Stir in the chopped dill. Adjust the seasoning with salt and pepper as needed and serve immediately.
