Rachael Ray's Hungarian-ish dumpling soup made vegetarian

[Guest guest]

Hungarian-ish Mini-Dumpling and Egg Noodle Soup - Made Vegetarian

 

Recipe courtesy Rachael Ray and altered by Jeanne

 

 

 

 

 

8 cups vegetable stock

 

1 tube gimme lean ground sausage

1 cup Italian or plain bread crumbs

1/4 teaspoon freshly grated nutmeg

1 teaspoon paprika

Handful parsley leaves, finely chopped

Salt and pepper

1 1/2 cups thin noodles (I break up spaghetti or linguini)

1 roasted red pepper, fresh or canned, quartered lengthwise, very thinly

sliced

6 scallions, cut into 2-inch pieces then shredded into thin sticks ( or

fresh chives)

1 sprinkle of olive oil to taste

 

 

 

Heat stock to a boil and reduce heat to simmer (gentle, not hard boil-that

will break up the dumplings)

 

Mix the sausage with bread crumbs, nutmeg, paprika, parsley, salt and

pepper. Roll into 1-inch dumplings and add to simmering stock. Wash up and let

the dumplings cook 3 to 4 minutes alone. Add the noodles, peppers and scallions

and stir. Cook another 4 to 5 minutes until noodles are just tender. Season soup

with salt and pepper to taste and serve immediately.

 

I serve with crusty bread and a salad.

 

Everybody, even the meat eaters in my house, loves this recipe.