Turkey Spaetzle Soup

• FOR THE SOUP:
• 2 Tablespoons Vegetable Oil
• 1 Large Onion, Finely Chopped
• 1 Medium Carrot, Finely Chopped
• 1 stalk Celery Finely Chopped
• 1 clove Garlic, Finely Chopped
• 1/4 cups All-purpose Flour
• 2 teaspoons Dried Thyme
• 1/4 teaspoons Black Pepper
• 2 cups Diced, Cooked Turkey
• 6 cups Chicken Broth
• 12 ounces, weight Frozen Spaetzle (I Make My Own-recipe Follows)
• Chopped Fresh Parsley (optional)
• FOR THE SPAETZLE:
• 2 Eggs, Beaten
• 1/4 cups Milk Or Water
• 1 cup Flour
• 1/2 teaspoons Salt
• 1 dash Pepper
• 2 quarts Water
• 1 teaspoon Salt
• 2 Tablespoons Margarine Or Butter, Melted

1. For the soup:
2. In a 4 quart saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic and cook until crisp-tender, about 2 minutes. Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in the pre-cooked turkey and broth and heat to a boil. Stir in spaetzle. Cook 2-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1-3/4 cups each)
3. For the Spaetzle:
4. 1. Mix together the eggs, milk, flour, 1/2 teaspoon salt and the pepper (batter will be thick). **
5. 2. Heat water and 1 teaspoon of salt to boiling in a Dutch oven. Press batter through a colander or a slotted spoon, a few tablespoons at a time into the boiling water. Stir once or twice to prevent sticking. Cook until the spaetzle rise to the surface and are tender, about 5 minutes, then drain and set the spaetzle aside in a bowl. Pour butter over cooked spaetzle and serve.
6. **I mix the batter and drop the pieces directly into the simmering soup as directed in the soup instructions, thus eliminating step 2.**

vegetable oil, onion, carrot, celery, clove garlic, allpurpose, thyme, black pepper, chicken broth, my own, fresh parsley, spaetzle, eggs, milk, flour, salt, pepper, water, salt, margarine

Taken from tastykitchen.com/recipes/soups/turkey-spaetzle-soup/ (may not work)