BM#4 Day 6: Turkey Dumpling Soup

turkey dumpling soup

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I made some turkey kofta curry Thursday night and kept aside some turkey meat to make this soup yesterday. I was in no mood to make the dumpling soup yesterday and this was our lunch this afternoon. This recipe is adapted from Rachael Rays Hungarian Dumpling soup. I made this soup couple of times in the paste and both times I omitted noodles. Today, I substituted noodles with The Great Northern beans and some vegetables.

turkey dumpling soup

Adapted from: Rachael Ray
Total Time: 20 – 25 minutes
Preparation: 10 minutes
Cooking Time: 15 minutes
Serves: 2 – 3

Dumplings (The quantity listed for the dumplings are approximate measures.)

  • 200 grams or little less than ½ lb. Ground Turkey (can substitute it with ground chicken)
  • ¼ – 1/3 tsp. Chili Powder
  • Pinch of Garam Masala
  • ¼ – ½ tsp. Oil
  • ½ tsp. Crushed Garlic
  • Salt to season the turkey


  • 1 -2 tsp. Oil
  • ½ tsp. crushed Garlic
  • ¼ tsp. Red Pepper Flakes
  • 3 Button Mushrooms diced
  • 3 cups Vegetable Stock (I used homemade stock)
  • 1 small Carrot sliced
  • ¾ cup canned The Great Northern Beans (½ can)
  • ½ – ¾ cup loosely packed shredded Cabbage
  • 2 Green Onions chopped
  • 1/8 – ¼ tsp. Pepper Powder (adjust to taste. Remember the dumplings are already seasoned and will need only small amount of pepper to season the soup)
  • Salt to taste


  • Mix all the ingredients listed under dumplings. If you have time let it marinate for 30 minutes or overnight in the fridge. I made kofta curry Thursday night and kept aside some meat for the dumpling soup.
  • Make small meat balls with the seasoned ground turkey.
  • Heat a big sauce pan with some oil. Add the chili flakes, garlic and sauté for a few seconds.
  • Add mushrooms and sauté for few more seconds. Mushrooms can be added at this point or along with the meat balls, after stock comes to a boil.
  • Add the stock and bring it to boil.
  • While the stock is warming up, chop the vegetables required for the soup.
  • Reduce the flame to medium and add the meat balls to the stock. If you have not added the mushrooms yet, add it at this point.
  • Wave the meat balls /dumplings with a spoon so that the dumplings are properly cooked in the stock. This should take about 2-4 minutes. As the dumplings cook, they will rise to the top and begin to float in the stock.
  • Add remaining ingredients and cook for another 5 – 7 minutes until the vegetables are fully cooked. I don’t like to cook the vegetables for too long.
  • Taste the soup and adjust the seasoning. I felt the soup is more flavorful when eaten with a dumpling, as the dumplings are well seasoned.
  • Serve it hot.

Recipes I posted this month in 2009 and in 2010.

Now, lets head over to my group members to check out what is cooking in their kitchen, shall we?
Diabetes Diet/Management: Srivalli, Champa, Harini, PJ
Kid Friendly Recipes: Kalyani, Shylaja, Veena
Seven Days of Soup: Sowmya, Usha (yours truely)
30 Minutes Meals: Priya Suresh
Seven days of Cakes: Anusha

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