Vegetable soup with turkey and dumplings

Ingredients:

For the broth:

• Bones from one roasted turkey weighing 5.5 - 5.6 kg, without any remaining meat
• 2 tbsp leftovers stuffing for stuffing poultry
• 1 large onion (cut into large quarters)
• 2 peeled carrots (coarsely chopped)
• 2 stalks celery (coarsely chopped)
• 4 crushed garlic cloves
• 1 bay leaf
• 10 black peppercorns
• 2 eggs category CO
• 6 tablespoons wheat flour, plus a little more if needed
• 1/2 teaspoon salt, plus more if needed
• Ground black pepper to taste

For the soup:

• 2 cups chopped turkey leftovers
• 1 large onion (chopped)
• 2 peeled carrots (cut into slices)
• 2 celery stalks (cut into slices)
• 1 tbsp. l. olive oil
• 2 cloves of garlic (cut into slices)
• 2 sprigs of fresh thyme
• 1 cup leftover corn

Preparation:

1. Bouillon: In a large saucepan, place the turkey bones, quartered onion, coarsely chopped carrots and celery, crushed garlic, bay leaf, black peppercorns and add enough water to cover the bones, about 2 quarts.
   
   Bring the water to a boil, then reduce the heat to maintain a gentle simmer and simmer for an hour. Remove from heat and strain to remove any solids. Strain the liquid through a fine-mesh sieve and reserve. You should have approximately 10-12 cups of water.
2. Dumplings: Meanwhile, in a small bowl, whisk together the eggs, flour, 1/2 teaspoon salt, and a pinch of black pepper until smooth. Add the stuffing and stir. Cover and set aside.
3. Soup: Wipe the pan clean with a paper towel. Heat the oil in it over medium heat. Add the chopped onion and garlic and sauté until soft and translucent, about 6 minutes. Add the chopped carrots and celery, thyme sprigs, and the remaining broth, and bring to a gentle simmer. Cook until the vegetables are tender, about 10 minutes.
4. Using wet hands (see tip), roll a level tablespoon of the dumpling mixture into balls and drop them into the simmering soup. Cook until the dumplings float to the top, 3-4 minutes. Carefully add the turkey and corn, season with salt and pepper, and cook until heated through. Serve immediately.
   
   Advice: Stuffing can have varying degrees of moisture. If the dumpling dough is too soft and difficult to roll, add flour a teaspoon at a time until it becomes firm enough to form into balls.