Turkey dumplings in vegetable broth
Over a year ago
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Ingredients
- 2 Spring onions, trimmed and finely choped
- 1.2 litres Chicken stock
- 2 Medium carrots, peeled and cut into bite-sized chunks
- 350g Swede, peeled and diced
- 2 Celery sticks, thinly sliced
- 1 Large onion, peeled and roughly chopped
- FOR THE BROTH
- Salt and pepper
- 1tsp Dried mixed herbs
- 225g Lean turkey breast mince
- Low calorie cooking spray
Accompaniment
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Method
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1
1. Firstly, make the dumplings. In a large bowl mix together the spring onions, mince, dried herbs and plenty of seasoning. Mix well to combine and then divide into 20 portions. Form into small balls and place on a plate. Cover and chill for 30 minutes.
2. Meanwhile place the onion, celery, swede, carrots and stock into a saucepan and bring to the boil. Cover and simmer for 15 minutes until the carrots and swede are tender.
3. As the soup is cooking, spray a large frying pan with the low calorie spraying and cook the dumplings for 8-10 minutes over a medium heat, shaking the pan frequently until the dumplings are golden and cooked through. Add to the soup and season to taste.
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