Tomato-Basil Soup With Ricotta Dumplings

1. 1

   FOR SOUP: Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden.

2. 2

   Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes.

3. 3

   FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined.

4. 4

   Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat.

5. 5

   Be careful not to boil the soup, or the dumplings will break apart.

* Per serving · 4 servings · Values may vary.

No additional tips available.