Soup

2 tsp Olive Oil

2 Garlic Cloves, pressed

1 Can (28oz) Crushed Tomatoes

3 Cups Chicken Broth

1/2 Cup Fresh Basil

Dumplings

1/2 Cup Ricotta Cheese

4 Tbsp grated Parmesan Cheese

2 Egg Whites

1 tsp Salt

1/2 tsp coarsely ground Black Pepper

2/3 Cup All-purpose Flour

1. For soup, combine oil and garlic in suacepan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light brown. Add tomatoes, chicken broth and basil. Bring to boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.

2. For dumplings, combine ricotta cheese, parmesan cheese, egg whites, salt and black pepper in mixer bowl, mix well. Add flour; mix until just combined. Scoop dumplings directly into simmering soup. (I use a 1 tsp cookie scoop and it works great!) Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Serve.

We usually double this recipe for 4 adults and two kids, and we don't usually have left overs.