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Tomato-Basil Soup With Ricotta Dumplings



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.