Veggie Turkey Soup with Basil Ricotta Dumplings

With so many thanksgiving leftovers still lingering in the fridge, I was feeling the need for something that would bring them all together and this soup is just the ticket.

Light, yet comforting herb flecked ricotta dumplings distinguish this turkey soup from the thousands of others simmering on stoves across the country this weekend.

2 leftover turkey legs plus 2 cups leftover sliced turkey
2 leeks chopped
3 carrots chopped
1 onion chopped
2 cups chicken stock
2 cups water
2 tablespoons olive oil
1/2 pound green beans
1 can stewed tomatoes
Basil Ricotta Dumplings (recipe below)

In a large frying pan saute the leeks, carrots, onion and green beans in the olive oil until tender. Add the stewed tomatoes.

In a large soup pot pour together the stock and water, add to that the veggie mixture, the turkey legs, and the  sliced turkey.  Bring to a boil. Lower heat to simmer, cover and cook for 20 minutes. Remove meat from turkey legs, and discard bones.

Make the Dumplings

1 cup grated Parmeasan ceese
1 cup ricotta cheese
1/2 cup flour
1 lightly beaten egg
3 tablespoons minced fresh basil
liberal amount of ground pepper
salt to taste

Combine the cheeses, flour, egg, basil, salt and pepper until smooth, drop by heaping spoonfulls onto the simmering soup. Cover and cook about 6 to 8 minutes.