jglass
New member
Tomato-Basil Soup With Ricotta Dumplings
SERVES 2
1 teaspoon olive oil
1 garlic clove, crushed
15 ounces crushed tomatoes, undrained
1 1/2 cups chicken broth
1/4 cup basil, fresh
1/4 cup ricotta cheese
2 tablespoons parmesan cheese
1 egg white, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup flour
FOR SOUP: Combine oil and garlic in medium saucepan.
Cook over medium heat for 1-2 minutes, until garlic begins to turn golden.
Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes.
FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper.
Mix well. Add flour and mix until just combined.
Scoop dumpling mixture directly into simmering soup.
Cook until the dumplings float to the surface (about 2 minutes).
Remove from heat.
Be careful not to boil the soup, or the dumplings will break apart.
SERVES 2
1 teaspoon olive oil
1 garlic clove, crushed
15 ounces crushed tomatoes, undrained
1 1/2 cups chicken broth
1/4 cup basil, fresh
1/4 cup ricotta cheese
2 tablespoons parmesan cheese
1 egg white, lightly beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup flour
FOR SOUP: Combine oil and garlic in medium saucepan.
Cook over medium heat for 1-2 minutes, until garlic begins to turn golden.
Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes.
FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper.
Mix well. Add flour and mix until just combined.
Scoop dumpling mixture directly into simmering soup.
Cook until the dumplings float to the surface (about 2 minutes).
Remove from heat.
Be careful not to boil the soup, or the dumplings will break apart.
