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TOMATO SOUP WITH CHEESE DUMPLINGS

AMANDA
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Ingredients
  

  • 2 TSP OLIVE OIL, TRY ONE WITH BASIL
  • 2 CLOVES GARLIC
  • 1 LARGE CAN CRUSHED TOMATOES
  • 3 CUPS VEGETABLE BROTH
  • 1/3 C + 1 TBSP FREEZE DRIED BASIL OR 1/2 CUP FRESH CHOPPED BASIL
  • 1/2 CUP RICOTTA CHEESE PART SKIM
  • 1/4 CUP GRATED PARMESAN CHEESE
  • 2 EGG WHITES
  • 1 TSP SALT
  • 1/2 TSP BLACK PEPPER
  • 1/4 TSP GARLIC POWDER
  • 2/3 CUPS FLOUR

Instructions
 

  • Saute the garlic in the oil on medium heat for a couple of minute until it starts turning brown. Then add the rest of the soup ingredients and bring to a boil. Simmer for 7 -8 minutes. Stir occasionally.
  • Combine the cheeses, egg whites and spices in a small bowl and mix thoroughly. Add the flour and mix until a soft dough forms. Form about 8-10dumplings smaller than a golf ball and drop them into the soup to cook for 2 to4 minutes.
  • This makes 4-5 servings. Each can be topped with shredded parmesan cheese or fresh sliced basil.

Notes

I made tomato-basil soup with cheese dumpling and paired it with mini carrots & garlic hummus. The soup is best made in the summer with fresh basil, but I decided to play around with it to try a winter friendly version that better suits not living near stores with a large variety of fresh produce. I thought it turned out well. It also froze very well, so it’s great as a future school lunch.