Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DUMPLINGS***
  4             strips  bacon -- cut in small
                        -- squares
  1                     onion -- finely chopped
  1           teaspoon  salt
  1           teaspoon  black pepper
  1                     boned chicken breast -- (6 ounce) fat and
                        sinews removed -- cut into chunks
     1/2      teaspoon  ground allspice
  1              large  potato -- peeled, boiled,
                        riced -- (about 3/4 cup)
  1                     egg
     1/4           cup  heavy cream
     1/2           cup  minced fresh dill
                        ***SOUP***
  2        tablespoons  unsalted butter
  1 1/2                 onions -- sliced
  2          teaspoons  salt
     1/2      teaspoon  black pepper
  4               cups  chicken stock
     3/4         pound  carrots -- peeled (about 4
  1              large  )
  1                cup  milk

Preparation:

Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve. Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes. Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes. Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes. Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately

Nutritional Information:

1200 Calories (kcal); 72g Total Fat; (55% calories from fat); 35g Protein; 97g Carbohydrate; 385mg Cholesterol; 15712mg Sodium