Tomato-basil Soup with Ricotta Dumplings
by happyden
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INGREDIENTS
- 4 teaspoons Extra Virgin Olive Oil
- 4 cloves Garlic ; crushed
- 4 15-oz cans Crushed tomatoes ; undrained
- 4 1/2 cups Chicken broth
- 1/2 cup Basil ; fresh
- -- Ricotta Dumplings --
- 1/4 cup Ricotta
- 2 tablespoons Parmesan
- 1 each Egg white ; lightly beaten
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper ; freshly ground
- 1/3 cup Flour
INSTRUCTIONS
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.
NOTES
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.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (269g) | ||
| Recipe Makes: 8 | ||
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| Calories: 133 | ||
| Calories from Fat: 36 (27%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 133
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