Chicken Soup with Ricotta Dumplings

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Preparation time: 45 minutes
Cooking time: 30 minutes

Difficulty: Easy - for beginners
Serves: 8-10


3 quarts plus 1 cup chicken stock
2 carrots, thinly sliced
2 stalks celery with leaves, thingly sliced
1 large yellow onion, chopped
1/2 cup fresh parsley, chopped
2 tsp salt
1/2 tsp pepper
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
2 eggs
1/2 cup part skim ricotta cheese
1/4 cup lowfat milk
1 Tbsp fresh thyme, finely chopped
1 Tbsp fresh parsley, finely chopped


In a large pot, combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4 inches of liquid for the dumplings to float in. Bring to a boil over medium heat, then reduce to a simmer. Salt and pepper to taste. To make the dumplings: sift the dry ingredients. In a small bowl, combine eggs, ricotta, milk and herbs; add to flour mixture. Stir just until dough holds together. Using a tablespoon, form dumplings and drop into broth. Cook 15 minutes.

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