Hungarian-ish Mini-Dumpling and Egg Noodle Soup – Rachael Ray

Ingredients

• 8 cups chicken stock (2 1-quart boxes)
• 1 pound ground chicken or ground turkey breast
• 1 egg
• 1 cup plain breadcrumbs
• 1/4 teaspoon freshly grated nutmeg (eyeball it)
• 1 teaspoon smoked sweet paprika
• A handful of parsley leaves, finely chopped
• Salt and pepper
• 1 1/2 cups thin egg noodles
• 1/2 cup Piquillo peppers or roasted red peppers, quartered lengthwise, very thinly sliced
• 6 scallions, cut into 2-inch pieces then shredded into thin sticks
• Handful fresh dill (about 3 tablespoons), finely chopped