Turkey soup with dumplings
To prepare a delicious meat soup with dumplings, we start by thoroughly cleaning the meat, ensuring that it is impeccably clean. Then, we place it in a large pot, adding enough water to cover it, along with a pinch of salt. We bring the water to a boil, and during this process, it is essential to remove the foam that forms on the surface. This step will ensure a clear and appetizing soup.
Meanwhile, we prepare the vegetables. We carefully peel and wash them under a stream of cold water. We grate the celery, while we cut the carrots, peppers, and potatoes into small cubes, so they cook evenly in the soup. Once the meat is half-cooked, we add the chopped vegetables and let everything boil together, stirring occasionally to prevent sticking.
When the soup is ready and the meat is cooked, we carefully take it out of the pot and let it cool a bit. Once it has cooled, we tear it into thin strips, which will add a pleasant texture to the soup. These strips of meat will be added back into the pot, mixing with the vegetables and flavorful broth.
Now, let’s take care of the dumplings! In a bowl, we beat the eggs with a pinch of salt, ensuring they become frothy. We add the two tablespoons of oil, which will give the dumplings a fluffier consistency. Then, we start incorporating the semolina, spoon by spoon, mixing with a fork to avoid lumps.
Once the mixture is ready, we take a teaspoon of the dumpling dough and carefully drop it into the hot soup. It is important to put the lid on and let the dumplings simmer on low heat for about 10 minutes. During this time, we splash them with cold water 2-3 times, which will help them rise evenly and become fluffy.
Finally, we season the soup with salt and pepper to taste, adding finely chopped parsley for an extra touch of freshness and flavor. The soup is now ready to be served, full of flavor and warmth, ideal for chilly days. Enjoy your meal!
We wash the meat well and put it in a pot to boil with a pinch of salt. We remove the foam that forms. We clean and wash the vegetables. We grate the celery, and cut the rest of the vegetables into cubes. When the meat is half cooked, we add the vegetables and let them boil further. When it's ready, we take it out of the soup, let it cool, tear it into strips, and add it back to the pot. For the dumplings: we beat the eggs with a pinch of salt, add the 2 tablespoons of oil, and semolina spoon by spoon. We take a teaspoon of the mixture and pour it into the hot soup. We put the lid on and let it boil for another 10 minutes on low heat. While the dumplings are boiling, we sprinkle them with cold water 2-3 times. We season with salt and pepper and add chopped parsley.
Ingredients: turkey meat (back, breast, neck, wings), one onion, one carrot, one small celery, ½ red and green bell pepper, parsley, salt, pepper. For the dumplings: 2 eggs, 8 tablespoons of semolina (grated), 2 tablespoons of oil, a pinch of salt.
