Recipe by Ms*Bindy
Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top. This recipe is posted for Zaar World Tour 2005. I haven't tried it but it is from Sundays at Moosewood.
Top Review by awalde
I never prepared dumpling soup and from now on will do it again. I loved the addition of couscous and dill in these dumplings!
This was very tasty and perfect in such cold days!
A big thank for this great recipe.
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 6 cups chopped fresh tomatoes
- 2 -3 teaspoons hot chili powder
- 2 tablespoons flour
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 cups vegetable stock or 4 cups tomato juice
- 2 tablespoons butter, at room temperature
- 2 eggs, separated
- 1⁄4 cup couscous
- 1⁄4 cup boiling water
- 3⁄4 cup flour
- 1⁄4 teaspoon salt
- 2 teaspoons fresh dill weed (1 tsp dried)
- 1⁄3 cup milk or 1⁄3 cup vegetable stock
- chopped fresh parsley
- grated sharp cheddar cheese
Directions See How It's Made
- In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
- Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
- Stir in the chili powder, flour, salt, and pepper an mix well.
- Pour in the stock slowly while whisking to completely dissolve the flour.
- Coarsely blend the soup in a blender or food processor and return it to the pot.
- Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
- As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
- 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.
- Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
- In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
- Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
- The dumplings will rise to the top.
- To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
- Serve hot, topped with fresh parsley and cheddar cheese.