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Hungarian-ish Mini-Dumpling and Egg Noodle Soup


  • 8 cups chicken stock (2 1-quart boxes)

  • 1 pound ground chicken or ground turkey breast

  • 1 egg

  • 1 cup plain breadcrumbs

  • 1/4 teaspoon freshly grated nutmeg (eyeball it)

  • 1 teaspoon smoked sweet paprika

  • A handful of parsley leaves, finely chopped

  • Salt and pepper

  • 1 1/2 cups thin egg noodles

  • 1/2 cup Piquillo 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 (about 3 tablespoons), finely chopped


Heat stock to a boil and reduce heat to simmer.

Mix the chicken with egg, breadcrumbs, nutmeg, smoked sweet paprika, parsley, salt and pepper. Roll the meat into 1-inch dumplings and add to simmering stock.

Wash your hands after handling the raw poultry.

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