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When you make a large pot of soup, oftentimes not every part goes, thus leaving you with the responsibility of reassigning such parts as something else. By far the most popular solution is to make bite size meat dumplings from the meat and vegetables and serve them in the soup. If there is no more soup left, the leftover meat and vegetables can still be made into larger dumplings and then served with a nice paprika sauce.

I made a rather large pot of beef soup on Sunday. We had soup and noodles for our lunches every day. On Monday, I made a vadas [hunter style dish] from the leftover meat and vegetables with fresh bread dumplings. Today I made meat dumplings and served it with some leftover tomato sauce. Nothing was wasted but we are dumpling-ed out. Keep in mind never to use leftovers beyond the third day.

1 cup of soup meat and vegetable mixture
1 eggs
1 heaping Tbsp dry parsley
salt and pepper to taste
1/2 cup fine breadcrumbs
2 Tbsp extra virgin olive oil

• Put some water in a medium pot and place it on high heat.
• Put the meat and vegetables through the food processor.
• Transfer mixture to a large mixing bowl.
• Add the parsley and the seasonings.
• Add the fine breadcrumbs. Depending on the mixture, you may need a bit less or more.
• Add a couple of drops of oil to the water and bring to the boil.
• Wet your hands, shape a piece of dough into a ball and drop it into the boiling water.
• After all the dumplings rise to the top cook for 4-5 more minutes longer.
• Remove dumplings with a slotted spoon and let dumplings drain.
• Place 2 Tbsp olive oil in the fry pan and place it on medium heat.
• Add the dumplings and heat through, shaking the pan occasionally and letting them slightly brown, but do not burn.
Makes 8 large dumplings



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