I recommend it for anyone that has little kids and likes having soup. It is easy to get a good mix of veggies into the meal and I find that soup is hard for my daughter to eat so it works well!
Here is the link to the Original Recipe Chicken Dumpling Stoup
Here is my Version:
Chicken Dumpling Stoup
4 ribs of celery, diced
1 onion, diced
4 carrots, diced
2 bay leaves
Salt and Pepper
4 cups Campbell's Low Sodium Chicken Broth
1 pkg (about 2 or 3 lbs) of ground Turkey (it is more easily accessible)
1/2 cup plain bread crumbs
1 tbsp Clubhouse Italian Seasoning
1/2 freshly grated Parmigiano-reggiano cheese
2 tsp chopped garlic
1 tsp minced ginger
Dash of Nutmeg
3 large potatoes cut into 1" cubes, or several baby potatoes quartered
1 cup frozen peas or corn (what ever is on hand)
- Place a large pot on the stove. Pour olive oil into the pot (to turns of the pan).
- Add the celery, carrots and onions. Let them cook until soft.
- Add the chicken broth and bay leaves. (the original calls for 6 cups, but I then end up with 2 extra cups so just throw the rest in).
- Bring to a Boil.
- Add the egg, bread crumbs, garlic, ginger, italian seasoning, cheese, nutmeg, and turkey into a bowl. Mix well until you have a good meatball consistency (you may have to add more bread crumbs).
- Roll into walnut-sized meatballs. Drop them into the boiling soup.
- Once the meatballs are all rolled then add the potatoes.
- Cook until the potatoes are soft but no over cooked.
- Pull off the stove, remove the bay leaves and add the frozen peas or corn to the soup!
So the largest difference is we add more broth because I never manage to use the other 2 cups. Although, if you end up keeping the remaining to cups you can use those to cook some rice the next day.
We also don't use the gnocchi because It always ends up overcooked by time we get to eat it, and we find that it doesn't heat up well the next day. Plus then the recipe requires no special ingredients!