Soup: Combine Oil and Garlic in saucepan; cook and stir over medium heat for 1-2 minutes. Immediately add Tomatoes, Chicken Broth, and Basil. Bring to boil. Reduce heat. Simmer 5-7 minutes.
Dumplings:Combine Ricotta Cheese, Parmesan Cheese, Egg Whites, Salt, and Black Pepper in small bowl. Add flour. Stir just until combined. Using a small scoop, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls.
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|Serving Size: 1 Serving (827g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 125 (34%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 47.8mg||15 %|
|Sodium 2500.9mg||86 %|
|Potassium 1457.1mg||38 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 32g|
|Protein 27.8g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 371
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