Hungarian-ish Mini-Dumpling and Egg Noodle Soup

Ingredients

• 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

Directions

Heat stock to a boil and reduce heat to simmer.

Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes alone. 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.