Dilly Meat Dumpling and Noodle Soup- WHB

I took some inspiration from Rachael Ray
when I saw her doing a dumpling and noodle soup.
She was using paparika and making it Hugarian style.

I thought I might like it better this way. I used
those yolk free noodles and it turned out light and delicious.

The dill made it perfect for Weekend Herb Blogging being
hosted this week by Ed at Tomato.

Dill is thought to help relieve colic in babies. I wish I had known that several years ago, but entering and research for WHB has supplied me
with the info in anticipation of my grandkids.

Here is the soup.

I hope you enjoy.

Dilly Meat Dumpling and Noodle Soup

FOR THE MEAT DUMPLINGS
1 pound lean ground turkey ( or chicken)
1 cup bread crumbs
2 T snipped fresh dill
1 egg
couple dashes salt and fresh ground pepper

FOR THE SOUP
2 quarts chicken stock
1/2 cup chopped green onion
1/4 cup roasted red pepper chopped
1 1/2 cups egg noodles
1-2 T snipped fresh dill
salt and pepper to taste

Bring the chicken stock to a boil and then simmer while you
mix your meatball mixture. Roll the meat into balls about
the size of a walnut. Drop each meatball into the simmering
stock.

Simmer about 10-15 minutes then add your egg noodles and
cook another 4 minutes. Add the onion and red pepper and
Simmer another 3-5 minutes until the noodles are
al dente, then add your snipped dill right
before serving onto the top.