Turkey Spaetzle Soup Recipe

Name: Turkey Spaetzle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 2 Tablespoons Vegetable Oil; 1 Large Onion, Finely Chopped; 1 Medium Carrot, Finely Chopped; 1 stalk Celery Finely Chopped; 1 clove Garlic, Finely Chopped; 1/4 cups All-purpose Flour; 2 teaspoons Dried Thyme; 1/4 teaspoons Black Pepper; 2 cups Diced, Cooked Turkey; 6 cups Chicken Broth; 12 ounces, weight Frozen Spaetzle (I Make My Own-recipe Follows); Chopped Fresh Parsley (optional); FOR THE SPAETZLE:; 2 Eggs, Beaten; 1/4 cups Milk Or Water; 1 cup Flour; 1/2 teaspoons Salt; 1 dash Pepper; 2 quarts Water; 1 teaspoon Salt; 2 Tablespoons Margarine Or Butter, Melted

Servings: persons

FOR THE SOUP:
2 Tablespoons Vegetable Oil
1 Large Onion, Finely Chopped
1 Medium Carrot, Finely Chopped
1 stalk Celery Finely Chopped
1 clove Garlic, Finely Chopped
1/4 cups All-purpose Flour
2 teaspoons Dried Thyme
1/4 teaspoons Black Pepper
2 cups Diced, Cooked Turkey
6 cups Chicken Broth
12 ounces, weight Frozen Spaetzle (I Make My Own-recipe Follows)
Chopped Fresh Parsley (optional)
FOR THE SPAETZLE:
2 Eggs, Beaten
1/4 cups Milk Or Water
1 cup Flour
1/2 teaspoons Salt
1 dash Pepper
2 quarts Water
1 teaspoon Salt
2 Tablespoons Margarine Or Butter, Melted

1
For the soup:
2
In a 4 quart saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic and cook until crisp-tender, about 2 minutes. Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in the pre-cooked turkey and broth and heat to a boil. Stir in spaetzle. Cook 2-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1-3/4 cups each)
3
For the Spaetzle:
4
1. Mix together the eggs, milk, flour, 1/2 teaspoon salt and the pepper (batter will be thick). **
5
2. Heat water and 1 teaspoon of salt to boiling in a Dutch oven. Press batter through a colander or a slotted spoon, a few tablespoons at a time into the boiling water. Stir once or twice to prevent sticking. Cook until the spaetzle rise to the surface and are tender, about 5 minutes, then drain and set the spaetzle aside in a bowl. Pour butter over cooked spaetzle and serve.
6
**I mix the batter and drop the pieces directly into the simmering soup as directed in the soup instructions, thus eliminating step 2.**

1188

kcal

Calories

Fat

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE SOUP:, 2 Tablespoons Vegetable Oil, 1 Large Onion, Finely Chopped, 1 Medium Carrot, Finely Chopped, and more.

Yes, Turkey Spaetzle Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Spaetzle Soup

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