Prep 40 mins
Cook 45 mins
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.
- 1 large onion, diced
- 4 garlic cloves, minced
- 44.37 ml olive oil
- 1419.54 ml chopped fresh tomatoes
- 9.85-14.78 ml hot chili powder
- 29.58 ml flour
- 4.92 ml salt
- 2.46 ml ground black pepper
- 946.36 ml vegetable stock or 946.36 ml tomato juice
- 29.58 ml butter, at room temperature
- 2 eggs, separated
- 59.14 ml couscous
- 59.14 ml boiling water
- 177.44 ml flour
- 1.23 ml salt
- 9.85 ml fresh dill weed (1 tsp dried)
- 78.07 ml milk or 78.07 ml vegetable stock
- chopped fresh parsley
- grated sharp cheddar cheese
- 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.
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.
Very healthy and tasty soup!! My partner and I really enjoyed the dumplings, which I've never had with tomato soup before! This is quite a pleasant departure from my tried and true basil tomato soup (flavored with bay, celery seed and a bit of sugar), but well worth a try! Thanks for sharing!
This soup worked out great. I loved using couscous in the dumplings, which gave them a nice texture. The dill in the dumplings was fantastic as well. The consistancy of the soup was great, but even though I only added the 2 tsp chili powder we found it too spicy. Next time I would decrease the chili powder to 1 tsp or so. Otherwise, we really enjoyed this. Thanks Ms*Bindy!