Turkey Bone Soup With Spaetzle: The Best Turkey Bone Soup With Spaetzle Recipe from Cook'n

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	Turkey Bone Soup With Spaetzle

Serves: 12

Print this Recipe

   Stock:
   Leftover turkey carcass
   1 onion chopped
   1 carrot chopped
   2 ribs celery chopped
   2 cloves garlic chopped
   1 teaspoon thyme dried, crushed
   1 teaspoon sage dried leaf, crushed
   1 tablespoon salt
   1 bay leaf
   6 quarts water
   * See note below.
   3 tomatoes peeled, seeded, and chopped
   1 onion chopped
   1/2 cup celery sliced
   2 cups carrots cubed
   6 cups assorted fresh uncooked vegetables such as rutabagas, cauliflower, broccoli, green beans, peas, lima beans, or mushrooms cut in bite-size pieces*
   1 teaspoon oregano dried, crushed
   1 teaspoon sage dried leaf, crushed
   Salt to taste
   Few drops of hot pepper sauce
   * See note below.
   * Part two.

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* Remove any sizeable pieces of meat from turkey carcass and cube; refrigerate. Place bones and remainder of ingredients in a large Dutch oven or kettle; bring to boil. Reduce heat and simmer, covered, for 1 1/2 to 2 hours; cool. Remove any meat from bones; cube and add to refrigerated meat. Discard bones; strain stock. Cool and remove any surface fat accumulation. Return stock to kettle and bring to boil; add the following vegetables. Vegetables: * Add vegetables and seasonings to simmering stock and bring to boil; cover and simmer 30 to 40 minutes or until vegetables are tender. Prepare the following spaetzle and add to stock 6 to 8 minutes before vegetables are done. * Any mixture or vegetables can be used, keeping in mind flavor and color. Spaetzle:
*Combine beaten egg with water; add to combined flour, salt, baking powder, and nutmeg. Spaetzle should be light and delicate. If heavy, add a bit more water to dough. Oil the bottom of a colander with vegetable oil; push dough through colander into simmering stock.

Bring to boil; simmer 2 to 3 minutes. Stir in cubed turkey meat. Continue cooking until spaetzle is done (5 to 7 minutes) and meat is heated through. Serve with a sprinkling of minced fresh parsley.

Note: If freezing a portion of the soup, remove amount to be frozen before adding spaetzle.

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