Hungarian Ish Dumpling And Egg Noodle Soup Recipes

HUNGARIAN-ISH MINI-DUMPLING AND EGG NOODLE SOUP

Hungarian-ish Mini-Dumpling and Egg Noodle Soup image

This soup is so light yet hearty it really is great in any season for any reason, but it is especially delish on cold, snowy days. Plus, it's made from many items you can keep on hand.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

HUNGARIAN NOKEDLI (DUMPLINGS)

Hungarian Nokedli (Dumplings) image

You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

Provided by BoxOWine

Categories Hungarian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water

Steps:

Place large pot filled with salted water and bring to boil.
Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time.
Add only enough flour to make a soft, sticky dough.
Let mixture rest for about 10 mins.
Beat mixture again.
Using the side of a teaspoon, spoon small amount of dough into boiling water.
Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
The noodles are done when they float to the top.
Remove from water with large slotted spoon, and place in colander.
Rinse with cold water.
You may want to make the dumplings in 2 or 3 batches so they dont overcook.
Serve with chicken paprikas.
The dumplings are also nice added to a stew.
You can heat the dumplings in a frying pan with melted butter.
Do not let the dumplings get too brown or crisp.

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