The first time I made this turkey dumpling soup, I started with turkey wings because they come out tender and give a good flavor to the soup. I found that if you remember to skim the foam and let the vegetables simmer slowly, the soup stays clear and flavorful. The semolina dumplings are quick to make, as long as you don't let the mixture sit too long.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 15-20 minutes
Cooking time: 70-80 minutes
Servings: 4-6
Difficulty: medium
Recipe type: clear soup with dumplings, great for lunch
Ingredients
2 turkey wings
3 carrots
1 medium celery
1 onion
10 tablespoons semolina
2 eggs
Salt
Pepper
Chopped parsley
Preparation method
1. Place the turkey wings in a large pot with cold water, enough to cover them. Add the chopped onion, celery, and carrots in large pieces.
2. Turn the heat up high until it starts to boil, then reduce to low heat. Skim the foam from the surface whenever necessary to keep the soup clear.
3. Let it cook until the meat is tender. Depending on the size of the wings, this takes about an hour or even longer.
4. Meanwhile, beat the eggs with a pinch of salt, then gradually add the semolina, stirring constantly. It should form a thick mixture that still flows off the spoon.
5. Once the meat is cooked, remove the wings to a plate. Carefully remove the bones, then tear or cut the meat into suitable pieces and return them to the pot.
6. Take a spoon and hold it under a cold water jet before each dumpling. Scoop the semolina mixture with the spoon and form dumplings, adding them directly to the soup.
7. Cook the dumplings for 8-10 minutes. They are done when they rise to the surface and have puffed up.
8. Finally, taste and adjust with salt and pepper. The chopped parsley is added at the end, after removing the soup from the heat.
Why I make this recipe often
It helps when I want something hearty and with a clean taste. This soup is especially good in winter or when I need to highlight a less-used piece of meat, like turkey wings. The dumplings always come out fluffy, and the soup can be reheated without problems.
Tips and variations
Tips
Do not boil the dumplings too hard, or they may break apart or become tough.
Skimming the soup at the beginning helps achieve a clear color.
If the dumplings seem too dense, add a little more egg or a few drops of mineral water to the mixture, but it's not mandatory.
Substitutions
You can make the soup with turkey thighs or breast, but the flavor is stronger with wings.
If you don't have fresh celery, you can omit it, but the soup will be less flavorful.
Dumplings can also be made with whole wheat semolina, but the texture will be different.
Variations
At the end, you can add more parsley or even lovage if you prefer.
You can add a parsley root or parsnip for a more complex flavor, but it's not necessary.
The soup can also be made with just meat and vegetables, without dumplings, if you want a clear soup.
Serving ideas
Serve hot, with chopped parsley on top.
A slice of whole-grain or homemade bread goes well alongside.
Leftover meat can be used in a cold salad the next day.
Frequently Asked Questions
Can I use another meat instead of turkey wings?
Yes, but the texture and flavor will be different. Chicken meat, especially thighs, is closest in taste and consistency.
Why do my dumplings break while boiling?
Usually because the heat is too high or the mixture is too liquid. Keep the heat low after adding the dumplings and use a wet spoon for each portion.
How do I know when the dumplings are cooked enough?
When they have puffed up well, risen to the surface, and if you cut them in half, they are no longer raw.
Can I make the soup without celery?
Yes, but the flavor will be somewhat poorer. You can add extra carrot or another root vegetable if you want.
Nutritional values
Estimate for one serving: about 250-300 kcal.
Protein: 20-25 g
Carbohydrates: 25-30 g (mostly from dumplings)
Fats: 6-9 g (depending on how much meat you use)
The data is approximate and depends on the final weight of meat, the amount of semolina actually used, and how much soup you serve.
Storage and reheating
Keeps well in the refrigerator, covered, for a maximum of 2-3 days. When reheating, warm it over low heat and be careful not to let the dumplings boil too much again, so they don't disintegrate. The soup is not suitable for freezing; the dumplings do not retain their texture after thawing.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 15-20 minutes
Cooking time: 70-80 minutes
Servings: 4-6
Difficulty: medium
Recipe type: clear soup with dumplings, great for lunch
Ingredients
2 turkey wings
3 carrots
1 medium celery
1 onion
10 tablespoons semolina
2 eggs
Salt
Pepper
Chopped parsley
Preparation method
1. Place the turkey wings in a large pot with cold water, enough to cover them. Add the chopped onion, celery, and carrots in large pieces.
2. Turn the heat up high until it starts to boil, then reduce to low heat. Skim the foam from the surface whenever necessary to keep the soup clear.
3. Let it cook until the meat is tender. Depending on the size of the wings, this takes about an hour or even longer.
4. Meanwhile, beat the eggs with a pinch of salt, then gradually add the semolina, stirring constantly. It should form a thick mixture that still flows off the spoon.
5. Once the meat is cooked, remove the wings to a plate. Carefully remove the bones, then tear or cut the meat into suitable pieces and return them to the pot.
6. Take a spoon and hold it under a cold water jet before each dumpling. Scoop the semolina mixture with the spoon and form dumplings, adding them directly to the soup.
7. Cook the dumplings for 8-10 minutes. They are done when they rise to the surface and have puffed up.
8. Finally, taste and adjust with salt and pepper. The chopped parsley is added at the end, after removing the soup from the heat.
Why I make this recipe often
It helps when I want something hearty and with a clean taste. This soup is especially good in winter or when I need to highlight a less-used piece of meat, like turkey wings. The dumplings always come out fluffy, and the soup can be reheated without problems.
Tips and variations
Tips
Do not boil the dumplings too hard, or they may break apart or become tough.
Skimming the soup at the beginning helps achieve a clear color.
If the dumplings seem too dense, add a little more egg or a few drops of mineral water to the mixture, but it's not mandatory.
Substitutions
You can make the soup with turkey thighs or breast, but the flavor is stronger with wings.
If you don't have fresh celery, you can omit it, but the soup will be less flavorful.
Dumplings can also be made with whole wheat semolina, but the texture will be different.
Variations
At the end, you can add more parsley or even lovage if you prefer.
You can add a parsley root or parsnip for a more complex flavor, but it's not necessary.
The soup can also be made with just meat and vegetables, without dumplings, if you want a clear soup.
Serving ideas
Serve hot, with chopped parsley on top.
A slice of whole-grain or homemade bread goes well alongside.
Leftover meat can be used in a cold salad the next day.
Frequently Asked Questions
Can I use another meat instead of turkey wings?
Yes, but the texture and flavor will be different. Chicken meat, especially thighs, is closest in taste and consistency.
Why do my dumplings break while boiling?
Usually because the heat is too high or the mixture is too liquid. Keep the heat low after adding the dumplings and use a wet spoon for each portion.
How do I know when the dumplings are cooked enough?
When they have puffed up well, risen to the surface, and if you cut them in half, they are no longer raw.
Can I make the soup without celery?
Yes, but the flavor will be somewhat poorer. You can add extra carrot or another root vegetable if you want.
Nutritional values
Estimate for one serving: about 250-300 kcal.
Protein: 20-25 g
Carbohydrates: 25-30 g (mostly from dumplings)
Fats: 6-9 g (depending on how much meat you use)
The data is approximate and depends on the final weight of meat, the amount of semolina actually used, and how much soup you serve.
Storage and reheating
Keeps well in the refrigerator, covered, for a maximum of 2-3 days. When reheating, warm it over low heat and be careful not to let the dumplings boil too much again, so they don't disintegrate. The soup is not suitable for freezing; the dumplings do not retain their texture after thawing.