Gödöllő turkey soup

Ingredients:

• 100g smoked bacon, 2 tbsp oil, 1 medium-sized onion or 1 tsp Univer onion paste, 500g boneless turkey thigh, 1/4 tsp ground black pepper, 1 bunch of parsley, 200-250 turkey or chicken liver, 200-250g mushroom (champignon), 150g frozen green peas, 1/2 tsp marjoram, 1/2 tsp all purpose savoury seasoning. 
• for the bread dumpling: 1 bread roll (or the same amount of white bread), 1 egg, 50ml milk, approx. 3 tbsp wheat flour, salt, ground black pepper

1. Finely dice the bacon, place it in a pot, pour the oil on and render the bacon, stirring it as required. Clean the onion, dice it finely, add to the bacon and braise it, stirring all the while. Omit this step if you use the onion paste. 

2. While the onion simmers away, cut the turkey thigh into 1cm dices. Add a teaspoonful of the braised onions (without the bacon, if possible), to the bread dumplings. Add the meat to the onion and bacon and braise until white, while stirring. Add a little salt (about a level teaspoonful first), then add some pepper and the chopped parsley (setting aside a teaspoonful of this too). Add 200ml water, put the lid on and cook it half-tender in about 30-35 minutes. Then take off the lid to let the meat sweat and brown a little. 

3. Meanwhile, dice the bread rolls (or bread) into not larger than 5mm dices, roast them in a frying pan while shaking/stirring until light brown, then let them cool. Mix the egg with the milk, sprinkle the flour in and add some salt and pepper. Add and mix the roast bread roll dices. Season with the braised onion and the chopped parsley set aside earlier on. Leave the resulting dough for some 15 minutes to have the bread roll dices soak up moisture and swell.

4. Meanwhile, dice the liver and the mushrooms into 1cm cubes, like the meat, add them to the meat you have roasted until no moisture was left, roast for about 5 minutes, stirring, add 1.5 litres of water and heat to boiling. Add the peas, season with marjoram, 1 level tsp salt and the all purpose savoury seasoning powder. Form (exactly 12) dumplings – similar to semolina dumplings but much smaller ones – of the bread roll mixture using a teaspoon, dropping them right into the soup. Cook it for another 15 minutes, until everything in the soup becomes nice and tender. Add salt and pepper as necessary.