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Lemon Chicken Soup With Spinach Ricotta Dumplings Recipe

Lemon Chicken Soup With Spinach Ricotta Dumplings Recipe

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Lemon Chicken Soup With Spinach Ricotta Dumplings

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Ingredients:

Serving

1 1/2 cups chicken, shredded ( you can also use turkey)
1 cup orzo pasta, cooked
1 1/2 cups onions, fine chopped
1 1/2 cups mushrooms, sliced (i like white
1/2 cup scallion, fine diced
3/4 cup celery , thin sliced on an angle
1 tsp garlic, minced
6 cups chicken broth
1 tbsp fresh dill, fine chopped
1 tbsp olive oil (to saute the vegetables)
salt
pepper
1 cup chicken broth
2 large eggs, beaten
2 1/2 tbsp lemon juice
1/2 tsp flour
1 cup ricotta cheese
2 (10 oz) packages frozen chopped spinach
1 cup grated parmesan cheese
2 large eggs, beaten
1/2 cup flour
salt
pepper
lemon slice

Directions:

Dumplings - I make them ahead, because the soup cooks pretty quick. Also, once you make them, put them in the freezer for 20-30 minutes so they firm up. This just makes them easier to cook in the broth.
In a small bowl, mix up the ricotta, spinach, parmesan, egg, flour, salt and pepper. Dust your hands with flour and roll the ricotta mix into dumplings. I make them about 1/2 the size of a golf ball or small walnut sized. Place on a baking sheet lined with parchment paper and put in the freezer. Just about 20-30 minutes as you start the soup. This will help the dumplings to firm up and steam well in the soup.
Egg Mixture - In a small sauce pan, bring 1 cup of the broth to a simmer on medium heat. In a small bowl or measuring cup, mix the lemon juice, flour and eggs and mix well. Once the broth warms up, slowly drizzle 1/2 of the broth, a little at a time into the egg mixture. This will temper the eggs, which means the eggs will warm up to the temperature of the broth and they won't scramble when added into the warm broth. Now, slowly add all the egg mixture back into the rest of the broth in the pot. Then cook the egg and broth mixture on medium heat until slightly thickened. Don't let it boil. Once it thickens, just turn off the heat, this will be added later.
Soup Base - In a large soup pot, add the olive oil and bring to medium-medium high heat. Add in the onion, garlic, celery mushrooms and pinch of salt, and saute for 3-4 minutes until tender. Add the broth and bring to a light boil boil for about 5 minutes.
Dumplings - Now, depending on the size of your pot you may be able to cook the dumplings all at once, but I don't like to crowd them. I add in 1/2 the dumplings and a time, you don't want to over crowd them and cook 4-5 minutes until done. They will start to float. Remove to a bowl and add the remaining dumplings, cook another 4-5 minutes.
Finish Soup - Reduce the temperature of the soup to medium low, and then slowly add the egg mixture to the soup, along with the chicken, cooked orzo, dill and check for seasoning. Add in the dumplings and just heat and serve.
Serve - Garnish each bowl or soup with a lemon slice and fresh ground black pepper and ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	216.37 Kcal (906 kJ)
Calories from fat	114.89 Kcal
		% Daily Value*
Total Fat	12.77g	20%
Cholesterol	92.05mg	31%
Sodium	734.22mg	31%
Potassium	299.88mg	6%
Total Carbs	11.02g	4%
Sugars	1.55g	6%
Dietary Fiber	1.53g	6%
Protein	12.96g	26%
Vitamin C	12.6mg	21%
Iron	1.2mg	6%
Calcium	164.3mg	16%

Amount Per 100 g
Calories	86.89 Kcal (364 kJ)
Calories from fat	46.14 Kcal
		% Daily Value*
Total Fat	5.13g	20%
Cholesterol	36.97mg	31%
Sodium	294.85mg	31%
Potassium	120.43mg	6%
Total Carbs	4.43g	4%
Sugars	0.62g	6%
Dietary Fiber	0.62g	6%
Protein	5.21g	26%
Vitamin C	5.1mg	21%
Iron	0.5mg	6%
Calcium	66mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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