Turkey Soup With Hungarian Spatzle

In a lg. Dutch oven, combine turkey carcass, water and bouillon granules. Bring to boil. Reduce heat. Cover and simmer 1 1/2 hours. Remove turkey carcass.

When cool enough to handle, remove meat from bones and discard bones. Add meat to broth along with undrained tomatoes, celery, carrots, turnip, onion, parsley, salt and bay leaf. Bring to boil. Reduce heat. Cover and simmer 30 minutes or until vegetables are nearly tender.

Remove bay leaf. Drop dumplings by small tablespoons into simmering broth. Cover and simmer 10 minutes. Do not lift cover until dumplings have cooked the full 10 minutes.

For Dumplings: Blend beaten eggs, with milk and salt. Add flour, baking powder and beat thoroughly.