Turkish Dumpling Soup
6 servings
20 minutes
Turkish dumpling soup is a warming and aromatic masterpiece of Eastern cuisine that combines tender pieces of turkey, sweet carrots, and soft corn-wheat dumplings. Its roots trace back to the traditions of home-cooked Turkish dishes where simple ingredients transform into exquisite treats. The broth, rich in spices, gains a deep flavor while the dumplings add textural variety. This soup is an ideal choice for family meals; it is nutritious and pairs wonderfully with crusty bread or fresh herbs. The secret to its popularity lies in the harmony of flavors, the tenderness of turkey, and the lightness of dumplings that pleasantly melt in your mouth leaving a soft creamy note thanks to cheddar cheese. Easy to prepare yet filled with rich flavor, this soup will become a favorite winter dish creating an atmosphere of coziness and warmth.
1
In a large pot, heat oil over medium heat, add carrots and onions.
- Olive oil: 1 tablespoon
- Carrot: 4 pieces
- Onion: 1 head
2
Stir everything for 3-4 minutes. Add broth and 2 cups of water, bring to a boil. Cover with a lid for 8-10 minutes.
- Chicken broth: 0.8 glass
3
Meanwhile, mix flour with cornmeal, add a little baking powder and salt, and mix everything well.
- Wheat flour: 1 glass
- Corn flour: 0.3 glass
- Baking powder: 1 teaspoon
- Salt: 0.8 teaspoon
4
Add egg and milk, mix and whisk until the dough is sticky.
- Chicken egg (large): 1 piece
- Milk: 0.3 glass
5
Make small lumps or balls from the content.
6
Add turkey to the broth, season with salt and pepper.
- Turkey fillet: 1 piece
- Salt: 0.8 teaspoon
- Ground black pepper: to taste
7
While the turkey is boiling, drop dough balls into the boiling broth and cook them for 5-6 minutes.
- Wheat flour: 1 glass
- Corn flour: 0.3 glass
- Chicken egg (large): 1 piece
- Milk: 0.3 glass