Hungarian-ish Mini-Dumpling and Egg Noodle Soup

• 8 cups chicken stock (recommended: Kitchen Basics, 2 (1-quart) boxes
• 1 pound ground chicken or ground turkey breast (I keep an extra pack of both in the freezer; they are both so lean and easy to work with!)
• 1 egg
• 1 cup plain bread crumbs
• 1/4 teaspoon freshly grated nutmeg, eyeball it
• 1 teaspoon smoked sweet paprika
• Handful parsley leaves, finely chopped
• Salt and pepper
• 1 1/2 cups thin egg noodles
• 1/2 cup pequillo Spanish peppers or roasted red peppers, quartered lengthwise, very thinly sliced
• 6 scallions, cut into 2-inch pieces then shredded into thin sticks
• Handful fresh dill, finely chopped, about 3 tablespoons

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.
4. Wash up and let the dumplings cook 3 to 4 minutes alone.
5. Add the egg noodles, peppers and scallions and stir.
6. Cook another 4 to 5 minutes until noodles are just tender.
7. Stir in dill.
8. Season soup with salt and pepper to taste and serve immediately.

chicken stock, chicken, egg, bread crumbs, freshly grated nutmeg, paprika, handful parsley, salt, thin egg noodles, pequillo spanish peppers, scallions, handful fresh dill

Taken from www.foodnetwork.com/recipes/rachael-ray/hungarian-ish-mini-dumpling-and-egg-noodle-soup-recipe.html (may not work)