Chicken Soup with Ricotta Dumplings

1. 1

   Prepare the Dumplings: If using store-bought ricotta, put it in a sieve set over a bowl for about 30 minutes to allow any excess moisture to drain.

2. 2

   Homemade ricotta does not need additional draining.

3. 3

   In a bowl, combine the ricotta, eggs, breadcrumbs, pecorino, parsley, and several grinds of black pepper.

4. 4

   Mix thoroughly with a fork.

5. 5

   Refrigerate for 30 minutes to firm the mixture so the dumplings will be easier to shape.

6. 6

   Make a bed of flour on a dinner plate.

7. 7

   For each dumpling, use 1 heaping teaspoon of the ricotta mixture and roll it between your palms into a ball about 3/4 inch (18 millimeters) in diameter.

8. 8

   Roll in flour to coat lightly, then arrange on a tray.

9. 9

   You should be able to make sixty to sixty-five balls.

10. 10

    You can make the balls up to 4 hours ahead.

11. 11

    Refrigerate uncovered on the tray.

12. 12

    Bring the chicken broth to a boil in a 4-quart (4-liter) pot.

13. 13

    Reduce the heat to a bare simmer and add the balls.

14. 14

    Cook until they float to the surface, 2 to 3 minutes; do not allow the broth to boil or the dumplings may break apart.

15. 15

    Divide among eight soup bowls and serve at once, garnishing with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.