Turkey Spaetzle Soup

For the soup:
In a 4 quart saucepan, heat oil over medium high heat. Add onion, carrot, celery and garlic and cook until crisp-tender, about 2 minutes. Gradually stir in flour, thyme and pepper, cook 1 minute, stirring constantly. Stir in the pre-cooked turkey and broth and heat to a boil. Stir in spaetzle. Cook 2-3 minutes, stirring occasionally. Garnish with parsley, serve. Yield: 6 servings (1-3/4 cups each)

For the Spaetzle:
1. Mix together the eggs, milk, flour, 1/2 teaspoon salt and the pepper (batter will be thick). **

2. Heat water and 1 teaspoon of salt to boiling in a Dutch oven. Press batter through a colander or a slotted spoon, a few tablespoons at a time into the boiling water. Stir once or twice to prevent sticking. Cook until the spaetzle rise to the surface and are tender, about 5 minutes, then drain and set the spaetzle aside in a bowl. Pour butter over cooked spaetzle and serve.

**I mix the batter and drop the pieces directly into the simmering soup as directed in the soup instructions, thus eliminating step 2.**