Turkey Soup with Potato Dumplings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Course Main Course, Soup
Creamy mashed potatoes are mixed with a few add-ins you likely have on hand. The result is a plump and tender dumpling on top of a leftover turkey soup.
- 1 onion chopped
- 1 tablespoon olive oil
- 8 cups turkey broth or chicken broth
- 3 cups mixed vegetables
- 2 cups cooked turkey chopped
- 1/2 teaspoon poultry seasoning
- 1 package Bob Evans Garlic Mashed Potatoes
- 1 1/2 cups flour all purpose
- 1 1/2 teaspoons baking powder
- 1 tablespoon fresh parsley
- salt to taste
- 1 large egg
Cook onion in olive oil over medium heat until softened, about 4 minutes.
Add remaining soup ingredients and simmer 15 minutes.
Meanwhile combine all dumpling ingredients in a medium bowl and mix well with a fork to form a dough. The dough should be fairly soft but not watery.
While the soup is boiling drop the dough by heaping tablespoons onto the top of the soup. Also to simmer until they float to the top, about 7 minutes.
Remove with a slotted spoon and repeat with remaining dumplings.
To serve, place dumplings in the bottom of a soup bowl and ladle soup overtop.
Calories: 388, Carbohydrates: 54g, Protein: 18g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 68mg, Sodium: 1593mg, Potassium: 942mg, Fiber: 6g, Sugar: 2g, Vitamin A: 4735IU, Vitamin C: 34mg, Calcium: 127mg, Iron: 4mg
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