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1
In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
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2
Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
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3
Stir in the chili powder, flour, salt, and pepper an mix well.
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4
Pour in the stock slowly while whisking to completely dissolve the flour.
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5
Coarsely blend the soup in a blender or food processor and return it to the pot.
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6
Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
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7
As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
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8
Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate and allow it to steam for 5 minutes.
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9
Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
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10
In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
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11
Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
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12
The dumplings will rise to the top.
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13
To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
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14
Serve hot, topped with fresh parsley and cheddar cheese.
