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Chicken Soup with Ricotta Dumplings
Ingredients
- 3 quarts, plus 1 cup chicken stock
- 2 carrots, thinly sliced
- 2 stalks celery with leaves, thinly sliced
- 1 large yellow onion
- ½ cup fresh parsley, chopped
- 2 teaspoons salt
- ½ teaspoon freshly ground pepper
Dumplings
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- ½ cup part skim ricotta cheese
- ¼ cup low-fat milk
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- In a large pot combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4” of liquid for the dumplings to float. Bring to a boil over medium heat then reduce to a simmer. Salt and pepper to taste.
- To make the dumplings, sift the flour, baking powder and salt together. In a small bowl, combine the eggs, ricotta, milk and herbs; add to flour mixture. Stir just until dough holds together. Using a tablespoon, form dumplings into balls and drop into boiling broth. Cook 15 minutes.
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