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

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

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

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.


13 Comments (+add yours?)

  1. Ros
    Jan 24, 2007 @ 08:41:25

    Mmm…pasta and meat dumplings are always good and, when it’s this cold, (it snowed here this morning) a nice hot broth to put them in sound so good. I think I might have to go get some soup now!


  2. Ed
    Jan 24, 2007 @ 09:04:13

    I didn’t realise about dill curing colic n babies. Would it work on overindulged adults as all these Weekend Herb Blogging recipes really are making me eat too much. I often cook something similar in the summer (which it is here) substituting for the pasta the left over stems from chard. i must try it with the noodles as a variation. Cheers.


  3. Jeff
    Jan 24, 2007 @ 10:15:21

    I need more excuses to use dill!


  4. coffeepot
    Jan 24, 2007 @ 13:18:10

    Ros, it is cold here too.

    Ed, I think it works either way. Of course for the baby you would have to make sort of a tea and strain it. Chard sounds good. I will try that too.

    Jeff, I just need more excuses. 🙂


  5. gattina
    Jan 25, 2007 @ 07:51:57

    I like dill a lot! Coffeepot, I just made some chicken meat dumplings, wish I could have checked your post earlier, that dill must add a wonderful flavor!


  6. Anh
    Jan 26, 2007 @ 06:39:36

    This recipe is very inspiring! Thanks for sharing!


  7. Lisa (Homesick Texan)
    Jan 26, 2007 @ 11:47:08

    I love the combination of dill and meat. When I lived in Iowa 15 years ago, there was a place called Dill Burger where the patties were flavored with fresh dill–it was amazing!


  8. sher
    Jan 26, 2007 @ 21:59:25

    Well, I love dumplingss and dill–so that looks very, very good to me!


  9. cookingandrecipereviews
    Jan 26, 2007 @ 22:35:04

    It simply looks light and refreshing, but warm and inviting. All things that are wonderful in the middle of winter weather.


  10. Katie
    Jan 27, 2007 @ 16:35:49

    My herb is dill this week, too! Those meatballs look lovely – I also made meatballs (not for WHB) – Swedish, that take dill….is there something in the air?


  11. Trackback: Tomato - » Weekend Herb Blogging #67 round-up: Dill 5 Onions nil
  12. Kalyn
    Jan 29, 2007 @ 21:48:16

    I love the idea of meat dumplings. This sounds great.


  13. sanjana
    Feb 20, 2007 @ 05:38:22

    the soup looks very inviting. the meat dumplings, pasta in hot soup would by itself make a complete meal. Thanks for sharing this wonderful soup recipe. Would like to share this thread that discusses low calorie soups:



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