Leftover Turkey Soup with Potato Drop Dumplings

Ingredients

• 1 onion (chopped)
• 1 tablespoon olive oil
• 8 cups turkey broth (or chicken broth)
• 3 cups frozen mixed vegetables (thawed)
• 2 cups cooked chopped turkey
• ½ teaspoon poultry seasoning
• 1 package Bob Evans Garlic Mashed Potatoes
• 1 ½ cups all-purpose flour (all purpose)
• 1 ½ teaspoons baking powder
• 1 tablespoon chopped fresh parsley
• salt (to taste)
• 1 large egg

Steps

1. 1

   Cook onion in olive oil over medium heat until softened, about 4 minutes.

2. 2

   Add remaining soup ingredients and simmer 15 minutes.

3. 3

   Meanwhile combine all dumpling ingredients in a medium bowl and mix well with a fork to form a dough. The dough should be fairly soft but not watery.

4. 4

   While the soup is boiling drop the dough by heaping tablespoons onto the top of the soup. Also to simmer until they float to the top, about 7 minutes.

5. 5

   Remove with a slotted spoon and repeat with remaining dumplings.

6. 6

   To serve, place dumplings in the bottom of a soup bowl and ladle soup overtop.