In a medium saucepan, heat the broth to a boil; reduce to a simmer.
While the broth simmers, in a medium bowl, combine the chicken, egg, bread crumbs, nutmeg, paprika, parsley and salt and pepper. Roll the meat into 1-inch dumplings and add about 8 of them at a time to the simmering broth. Let the dumplings cook for 3 to 4 minutes, without stirring. Add the noodles, peppers and scallions and stir. Cook until the noodles are just tender. Stir in the dill. Season the soup to taste with salt and pepper and serve.