Tomato Basil Soup with Ricotta Dumplings--Click Here
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.