Hungarian-ish Mini-Dumpling and Egg Noodle Soup

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Daphne's Note: Try it with other meat instead of chicken, add carrots
for sweetness :)

Ingredients

* 8 cups chicken stock (recommended: Kitchen Basics, 2 (1-quart) boxes
* 1 pound ground chicken or ground turkey breast (I keep an extra
pack of both in the freezer; they are both so lean and easy to work
with!)
* 1 egg
* 1 cup plain bread crumbs
* 1/4 teaspoon freshly grated nutmeg, eyeball it
* 1 teaspoon smoked sweet paprika
* Handful parsley leaves, finely chopped
* Salt and pepper
* 1 1/2 cups thin egg noodles
* 1/2 cup pequillo Spanish peppers or roasted red peppers,
quartered lengthwise, very thinly sliced
* 6 scallions, cut into 2-inch pieces then shredded into thin sticks
* Handful fresh dill, finely chopped, about 3 tablespoons

Directions

Heat stock to a boil and reduce heat to simmer.

Mix the chicken with egg, bread crumbs, nutmeg, smoked sweet paprika,
parsley, salt and pepper. Roll the meat into 1-inch dumplings and add
to simmering stock. Wash up and let the dumplings cook 3 to 4 minutes
alone. Add the egg noodles, peppers and scallions and stir. Cook
another 4 to 5 minutes until noodles are just tender. Stir in dill.
Season soup with salt and pepper to taste and serve immediately.

From: foodnetwork.com

Spicy Shrimp and Bok Choy Noodle Bowl

Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 servings

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks
lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3
turns of the pan, crushed red pepper flakes, garlic, ginger,
mushrooms, and bok choy, then season with salt and pepper. Add chicken
broth and seafood stock or clam juice. Put a lid on the pot and bring
soup to a boil.

Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2
minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust
salt and serve.