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Tomato Dumpling Soup Recipe

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This recipe for Tomato Dumpling Soup is from Julia and Bernard Barrett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Dumplings:
12 eggs
1 cup milk
2 tsp. Baking Powder
2 cups flour

Soup:
2 tbsp. olive oil
1/2 cup diced onions
1/4 tsp. dried red pepper flakes
6 large tomatoes or 2 cans diced tomatoes
1 can cannellini beans (optional)
1 can reduced sodium chicken broth
Black pepper to taste
Chopped basil (optional)

Directions:
Directions:
Soup: Heat olive oil over medium heat and saute onions and pepper flakes until softened. Stir in remaining ingredients. Puree in saucepan or remove from pan and blend in food processor. Return to saucepan and heat thoroughly. Add dumplings once cooked. Top with basil.

Dumplings: Bring large pan of salted water to boil. Beat eggs, milk and add four and baking powder. Add enough flour until dough thickens and is somewhat hard. Drop spoonful of dough into boiling water. Dough should rise within a few minutes. If it does not rise, is sticky, or falls apart add more flour to remaining dough. Once risen to the top boil for several minutes. Drain and add to tomato soup.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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