Turkey soup with little herbed dumplings-mart

1. To make turkey stock, substitute a 3-lb turkey breast and 2 lb turkey wings for the chicken in the recipe for basic cbicken stock To make dumplings, beat egg with celery leaves, herbs, water, salt, and pepper in a bowl.
2. Sifti in flour and stir to make a thick batter; if it isn"t, add flour or water accordingly.
3. Cover; let sit for 1 hour.
4. To make soup, bring stock to a simmer; add parsnip and carrot.
5. Cook until tender, about 3 minutes, and remove with a slotted spoon.
6. Set aside.
7. With a rubber spatula, push dumpling batter through the holes of a slotted spoon into simmering stock, about ½ c at a time, until all batter is used.
8. Dumplings are done as soon as they come to the surface.
9. When dumplings are cooked, return vegetables and add meat to pot. Heat through; serve immediately.
10. martha stewart living/feb.
11. & march/94 scanned & fixed by di and gary.