Close
Tweet
Ingredients
| olive oil: 1 tsp |
| garlic: 1 clove (crushed) |
| canned crushed tomatoes: 15 oz (undrained) |
| chicken broth: 1 1/2 cups |
| fresh basil (chopped): 1/4 cup (fresh) |
| ricotta cheese (whole milk): 1/4 cup |
| parmesan cheese (grated): 2 Tbl |
| eggs: 1 (white//lightly beaten) |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| all-purpose flour (unsifted): 1/3 cup |
Tomato-Basil Soup With Ricotta Dumplings
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- 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.