Turkey Vegetable Soup with Spaetzle
Add a twist to turkey vegetable soup by using spaetzle!
- FOR THE SOUP
- 1 tablespoon canola or vegetable oil
- 1 tablespoon butter
- 4 stalks celery, thinly sliced
- 1/2 cup finely diced white or yellow onion
- 1/2 cup green beans
- 1/2 cup corn
- 4 medium carrots, cut in about 1/4 inch diagonals
- 8 cups chicken or turkey stock
- 2 cups chopped, cooked turkey
- 1/2 teaspoon dried savory
- 1/2 teaspoon dried marjoram
- 1 tablespoon dried parsley
- salt and pepper to taste.
- FOR THE SPAETZLE
- 1 cup all-purpose flour
- 1/4 cup milk, room temperature
- 2 eggs, room temperature
- 1/8 teaspoon (dash) freshly ground pepper
- 1/2 teaspoon salt
- 1/2 teaspoon finally chopped parsley
- In a large pot, heat the oil and butter.
- Add the onions, celery, and carrots. Sweat until softened.
- Add the turkey or chicken stock, green beans, corn, herbs, and 1/4 teaspoon salt and pepper.
- Bring to a boil. Reduce heat, cover, and simmer until vegetables are fork tender. Because the vegetables are small, it won't take long.
- When vegetables are ready, add the turkey. Simmer for 5 minutes.
- In the meantime, make the spaetzle.
- In a large bowl, mix together the dry ingredients, including the salt, pepper, and parsley. In another bowl, beat the eggs well.
- Add the milk and eggs alternately to the dry ingredients. Mix until the batter is smooth.
- Uncover the soup and return to a boil. Press the spaetzle dough through the spaetzle maker or other device, a few at a time. They will cook very quickly. And I mean very quickly.
- Check for seasonings. Enjoy!
copyright Ida Walker