Turkey Vegetable Soup with Spaetzle


Turkey Vegetable Soup with Spaetzle

Turkey Vegetable Soup with Spaetzle

Add a twist to turkey vegetable soup by using spaetzle!


  • 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.
  • 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


  1. In a large pot, heat the oil and butter.
  2. Add the onions, celery, and carrots. Sweat until softened.
  3. Add the turkey or chicken stock, green beans, corn, herbs, and 1/4 teaspoon salt and pepper.
  4. Bring to a boil. Reduce heat, cover, and simmer until vegetables are fork tender. Because the vegetables are small, it won't take long.
  5. When vegetables are ready, add the turkey. Simmer for 5 minutes.
  6. In the meantime, make the spaetzle.
  7. In a large bowl, mix together the dry ingredients, including the salt, pepper, and parsley. In another bowl, beat the eggs well.
  8. Add the milk and eggs alternately to the dry ingredients. Mix until the batter is smooth.
  9. 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.
  10. Check for seasonings. Enjoy!

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