Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden. Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes.
Meanwhile, combine ricotta, parmesan, egg white, salt and black pepper. Mix well. Add flour and mix until just combined. Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat. Be careful not to boil the soup, or the dumplings will break apart.
The frozen cubes of chopped basil work nicely in this dish. This recipe is slightly modified from the original to increase the soup to dumpling ratio.
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 8|
|Calories from Fat: 36 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3.5mg||1 %|
|Sodium 444.1mg||15 %|
|Potassium 671.2mg||18 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 17.1g|
|Protein 6.3g||9 %|
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Calories per serving: 133
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