Tomato-Basil Soup With Ricotta Dumplings |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a wonderful little soup! Healthy, very fancy, and requires minimal ingredients. I hope you all enjoy! Ingredients:
1 teaspoon olive oil |
1 garlic clove, crushed |
15 ounces crushed tomatoes, undrained |
1 1/2 cups chicken broth |
1/4 cup basil, fresh |
1/4 cup ricotta cheese |
2 tablespoons parmesan cheese |
1 egg white, lightly beaten |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup flour |
Directions:
1. FOR SOUP: Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden.
2. Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes.
3. FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined.
4. Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat.
5. Be careful not to boil the soup, or the dumplings will break apart.
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