Chicken And Vegetable Soup With Dumplings

1. 1

   Heat the oil in a large pot and saute the onions, garlic, leeks, celeriac, and chopped carrots for 5 minutes, stirring occasionally. Add the chicken, bay leaves, salt, peppercorns and 3.5 quarts cold water (or enough to cover the chicken). Bring to a boil, reduce heat, and simmer for 2 hours, skimming the foam off the top with a slotted spoon every so often.

2. 2

   45 mins before the end of the cooking time, place the butter, nutmeg and 1 cup water in a saucepan and season with salt and black pepper. Bring to a boil, add the durum wheat and stir with a wooden spoon until the mixture forms a ball that leaves the sides of the pan clean. Transfer to a bowl and allow to cool for 2 minutes. Stir in the eggs one at a time, then stir in the cheese and half the parsley.

3. 3

   Bring a pot of salted water to the boil. Drop teaspoon-sized pieces of the dumpling mixture into the water and cook over a low heat for 10-15 minutes, until cooked through. Remove with a slotted spoon and drain on a paper towel.

4. 4

   Remove the chicken carcass from the soup and reserve for another purpose. Strain 8 cups of the soup through a sieve into a clean pot and discard any left over. Add the cauliflower and sausage balls to the pot and cook for 6 minutes. Add the carrot strips and cook for 4 more minutes. Add the dumplings and remaining parsley and heat through. Season with salt and black pepper and serve garnished with parsley.

* Per serving · 4 servings · Values may vary.