For me and my family, the world best turkey soup recipe is the one I learned from my grandmother and ate as a child and of course with semolina dumplings. It is an old recipe, which in the past was made for Sunday lunch, such as the pork meatballs vegetable soup or semolina dumplings soup.
This soup we actually make from meat and vegetable stock, which will dilute with water and boiled in dumplings or noodles. This meat stock is homemade and I get it by boiling the bones and meat of chicken, turkey, beef or pork.
Jump to:
To these, we will add vegetables and boil them together, after which we will take them out and use them in other recipes, as you will see. You will see how we will make three very tasty dishes from these ingredients.
What Ingredients Do We Use for Turkey Soup?
In general, to get the turkey stock, we can use only the bone parts, such as the turkey back or the carcass. But because I will continue to use the ingredients for other recipes, I need more boiled meat, so I will use turkey drumsticks, four pieces.
But I repeat, if you just want to make turkey soup, use the bone parts of the turkey.
And we need more vegetables:
- 750 g carrots,
- 150 g celery root,
- 150 g parsley root,
- two potatoes,
- one onion,
- one yellow pepper,
- three small pieces of leek (about 100 g).
And for semolina dumplings, we need four eggs and 250 g of semolina.
Preparing the Ingredients
Because I used turkey drumsticks, I left them as-is and boiled them whole. If you use turkey or back carcass, you can cut them into smaller pieces. Wash the vegetables and peel them, but leave them whole, so we can remove them later.
Now we can start cooking the world best turkey soup recipe.
How to Make the Turkey Soup?
We start first with the meat, which we will boil in cold water. For this, take a larger soup pot in which place the turkey drumsticks, pour-over four litres of cold water and season with two tablespoons of salt and about ten peppercorns.
Put to boil at high temperature, until start simmering, then reduce the flame to almost a minimum. Put the lid on and continue to boil for about an hour.
After 5-10 minutes from the beginning of boiling, the foam will be made on the surface of the soup. Remove it with a spoon and thus you will obtain a clear soup.
This is a very important operation, without which you will not get a clean and clear soup. After an hour of simmering, we can put the vegetables in the pot with one tablespoon of a vegetable mix for soups.
Put the lid on and continue to simmer for another 45-50 minutes, until the vegetables are well cooked but remain whole and the bones will come off the meat easily.
Until the soup cools down a bit with the ingredients in it, I start to make the semolina dumplings.
How to Make Semolina Dumplings
The semolina dumplings I make it very simple. First, I break the eggs in a bowl and beat them with a fork or egg whisk.
Slowly pour the semolina over the eggs, stirring constantly.
Slowly, after the flour is incorporated, you will get a kind of semolina pasta.
After the semolina has been homogenized with eggs, let the pasta stay for at least ten minutes, during which time the semolina will absorb from the eggs.
This paste must not be very hard but it can form lumps from them. If it is too soft, add a little more semolina. Note that this amount is for about eight servings, and for less (ex. four servings) you can halve the quantities.
From this semolina paste, we will make dumplings with a spoon or fork, which we will put directly in the soup pot.
Finishing the World Best Turkey Soup Recipe
The next step is to take the ingredients out of the soup, in a larger bowl, taking care that they are hot.
From these cooked vegetables and part of the meat on the thighs, I will make a wonderful Salad a la Rousse. From the other part of the turkey meat I will make a delicious meatloaf, according to my own recipe.
The remaining soup stock, I will pass through a strainer in another smaller soup pot, add a litre of water and bring it to the simmering temperature.
Now add one by one the semolina dumplings that we form with a spoon or fork. Don't make too big dumplings because they will increase in volume anyway.
Continue the operation until you finish with all the dumplings, and simmer for another 15 minutes, until they are cooked.
Season with a tablespoon of a vegetable mix for soup and sea salt if you needed and are ready! The world best turkey soup recipe can be served.
Serving This Delicious Turkey Soup
Serve hot, with a little chopped parsley on top and who likes a little hot pepper.
It is a very healthy and comforting soup that I recommend you try. I am sure you will not regret it.
If you liked my soup, which is, in my opinion, the world best turkey soup recipe, you can find on our blog other tasty soup recipes such as:
- Creamy Kohlrabi Soup Recipe
- Best Fish Soup Recipe
- Traditional Hungarian Goulash Recipe
- Romaine Lettuce Soup
- Best Cabbage Soup Recipe
- White Bean Soup With Smoked Ribs
- Smoked Sausage Potato Soup
You can also follow our recipes on social networks such as Facebook, Twitter, Instagram and Pinterest.
World Best Turkey Soup Recipe
Equipment
- 1 Soup Pot
Ingredients
- 4 pieces turkey drumsticks
- 4 l water
- 10 pieces peppercorns
- 2 tablespoon sea salt
- 150 g celery root
- 150 g parsley root
- 2 pieces potatoes
- 1 piece yellow pepper
- 1 piece onion
- 750 g carrots
- 100 g leeks
- 2 tablespoon vegetable mix for soups
- 250 g semolina
- 4 pieces eggs
- 1 teaspoon sea salt
Instructions
- Take a larger soup pot in which place the turkey drumsticks, pour-over four litres of cold water and season with two tablespoons of salt and about ten peppercorns. Put to boil at high temperature, until start simmering, then reduce the flame to almost minimum, put the lid on and continue to boil for about an hour. After 5-10 minutes from the beginning of boiling, remove the foam fro the top with a spoon and thus we will obtain a clear soup.
- After an hour of simmering, we can put the vegetables in the pot with one tablespoon of a vegetable mix for soups. Put the lid on and continue to simmer for another 45-50 minutes, until the vegetables are well cooked but remain whole and the bones will come off the meat easily.
- Break the eggs in a bowl and beat them with a fork or egg whisk. Slowly pour the semolina over the eggs, stirring constantly. After the semolina has been homogenized with eggs, let the pasta stay for at least ten minutes, during which time the semolina will absorb from the eggs.
- Take the ingredients out of the soup, in a larger bowl, and the remaining soup stock, pass it through a strainer in another smaller soup pot, add a litre of water and bring it to the simmering temperature. add one by one the semolina dumplings that we form with a spoon or fork. Simmer for another 15 minutes, until they are cooked. Season with a tablespoon of a vegetable mix for soup and sea salt if you needed.
- Serve hot, with a little chopped parsley on top and who likes a little hot pepper.
Leave a Reply