Turkey & "Dumpling" Soup

Turkey & "Dumpling" Soup

This easy and flavorful soup is one of the most delicious ways we know of to use leftover turkey...and the stuffing too.

Rated 4.5 from 2 votes

Prep Time

30M

Total Time

45M

Servings

12 servings, about 1 cup each

What You Need

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/4 cup oil

2 egg s

3 Tbsp. KRAFT Zesty Italian Dressing

1 onion , chopped

3 carrot s, peeled, chopped

3 stalks celery , chopped

4 cups chopped cooked turkey

3 cans (14 oz. each) fat-free reduced-sodium chicken broth

2 cups water

1 sprig fresh rosemary

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Instructions

1. Combine dry stuffing mix, oil and eggs. Refrigerate 20 min.

2. Meanwhile, heat dressing in Dutch oven or small stockpot on medium heat. Add vegetables; cook and stir 4 min. or until crisp-tender. Stir in turkey, broth and water; bring to boil.

3. Roll stuffing mixture into 12 balls. Carefully add to soup with rosemary; cover. Simmer on medium-low heat 15 min. Remove and discard rosemary before serving soup.

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