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Summer soup with turkey dumplings

Ingredients 7
Servings 4


  • 2
    chicken stock
  • 1
    bunch spinach, shredded
  • 2
    bunches spring onions, sliced
  • 500
    shredded turkey
  • 30
    creamed horseradish
  • 1
    medium egg, beaten
  • salt and milled black pepper


Bring chicken stock (use 1-2 cubes to make it, if desired) to boil. Reduce heat and add vegetables. Simmer for about 2 minutes. Meanwhile, place turkey and horseradish in a food processor and blend until smooth. Add egg to bind mixture. Season, shape into balls and place in simmering broth. Cook for about 4 minutes and serve. TOTAL KILOJOULE COUNT: 3 045 kJ (725 Cal). A portion: 760 kJ (180 Cal).

Read more on: soup

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