Danish Turkey Dumpling Soup Recipe
Danish Turkey Dumpling Soup Recipe photo by Taste of Home

Danish Turkey Dumpling Soup Recipe

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This recipe was handed down from my grandmother, who was a Danish caterer. My 100% Italian husband has come to expect this on a chilly evening as it now only warms the body but warms the heart as well. —Karen Sue Garback-Pristera Albany, New York
TOTAL TIME: Prep: 35 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 3 hours
MAKES: 6 servings

Ingredients

  • 1 leftover turkey carcass (from a 12- to 14-pound turkey)
  • 9 cups water
  • 3 teaspoons chicken bouillon granules
  • 1 bay leaf
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 medium turnip, peeled and diced
  • 2 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1/4 cup minced fresh parsley
  • 1 teaspoon salt
  • DUMPLINGS:
  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 1 tablespoon minced fresh parsley

Directions

  1. Place carcass, water, bouillon and bay leaf in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
  2. Remove carcass. Strain broth and skim fat; discard bay leaf. Return broth to pan. Add the tomatoes, vegetables, parsley and salt. Remove turkey from bones and cut into bite-size pieces; add to soup. Discard bones. Bring soup to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are crisp-tender.
  3. For dumplings, in a large saucepan, bring water and butter to a boil. Combine the flour, baking powder and salt; add all at once to pan and stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in parsley.
  4. Drop batter in 12 mounds into simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Yield: 6 servings (about 2 quarts).
Originally published as Danish Turkey Dumpling Soup in Taste of Home February/March 2007, p27

Reviews for Danish Turkey Dumpling Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Nov. 25, 2012

"This was my Grandmother's recipe too, except for the Baking Powder addition, and allowing the dumplings to cook for 20 minutes. What a huge difference it made! I loved it as it was, but with cooking the dumplings longer, made them enormous and cooked (I tend to like them al dente!) My husband LOVES them now, even asked for seconds. DELICIOUS! I suppose it helps being part Danish to understand that these are a little different than the American versions! They bring back MANY happy memories of mom and grandma making them over the years."

MY REVIEW
Reviewed Oct. 17, 2010

"I don't know what the other reviewer did wrong but I have been making this soup for 20 years and the dumplings are the best part of the soup. I give it 5 stars."

MY REVIEW
Reviewed Sep. 16, 2008

"The soup is good , the dumplings are awfull . just make a drop dumplin out of flour butter milk and 1 egg, beat well and drop on top of soup, let cook 5 min in covered pot . Enjoy!"

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