0 0Turkey stock, broth or Minvatabro 4Yukon Gold potatoes, diced (or other small potato) 2ribs celery, chopped into quarter inch pieces 2large carrots, chopped into quarter inch pieces 1zucchini, chopped into quarter inch pieces 1ctomatoes, diced 1sweet onion, chopped 2bay leaves 0salt and pepper to taste 4clvof garlic, minced 1Large pinch of Italian seasoning 1tWorcheshire sauce 1cchunks of turkey meat (opt.) 1cmelted butter or shortening 1ccold water 1.5cflour 1tsp. baking powder 1tsp. salt 1tbls. garlic granules (opt.) A simple, nutritious soup that's especially satisfying on chilly days after Thanksgiving when you're trying to figure out what to do with that leftover turkey or anytime you want something hearty and easy. *If using stock, you may want to water it down a little bit.* -Bring stock/broth/minvitabro to a boil with bay leaves. -Add all veggies and meat and let boil until the veggies are cooked al dente and if the meat (if uncooked) is cooked through. -Add worcheshire, italian seasoning and season to your liking with salt and pepper. *If you oversalt, add another potato, as it will absorb some of the excess sodium* -Cover and let simmer for 15 minutes. -While your soup is simmering, begin making the dumplings. Sift together the flour, baking soda, garlic granules and salt. Mix in the water and melted butter/shortening. -At this time, add the minced garlic to the soup. -Shape the dumpling dough into small balls and drop into simmering soup. Cover pot and let simmer until dumplings have risen to the surface and are puffy looking. The dumplings will thicken the soup nicely. Bon Apetite!