Make Ahead

Ricotta, sage and garlic dumplings for soup

by:
February 19, 2010
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Ricotta, sage and garlic dumplings for soup
  • Serves Enough dumplings for 4-6 bowls of soup
Author Notes

Sometimes, in spite of your best efforts, your considerable time commitment and, yes, even a little bit of your love added in, your homemade broth is still just a little bit bland. So when the broth has to be relegated to the backdrop, these light, flavourful dumplings are there to take center stage. I suggest that you poach the dumplings in a separate pot of simmering broth (apart from the broth you are going to serve, that is) in case one or two of the dumplings break apart in the process and cloud the broth. —cheese1227

What You'll Need
Ingredients
  • 8 ounces Low fat ricotta cheese
  • 2 garlic cloves, finely minced
  • 1/2 cup fine fresh white bread crumbs
  • 3 ounces finely grated Parmigiano Reggiano cheese
  • 1 egg
  • 1 pinch white pepper
  • 12 cups good quality, flavorful chicken broth
Directions
  1. Mix the first seven ingredients in a bowl and mix well. Take teaspoonfuls of the mixture and make small balls (no larger than a small cherry tomato). And then, flatten the balls a bit make a slight indent with your thumb in each one. This shape allows the dumplings to cook through better. Let these set in the fridge on a plate for at least a half hour.
  2. In a large saucepan, bring the broth to a rolling boil and turn the heat down to a heavy simmer. Gently place half of the dumplings in the pot and keep the stock simmering as the dumplings cook. The dumplings will float to the top of the broth and get larger by about 50% when they are done. This takes between 4-6 minutes. Use a slotted spoon to remove the dumplings from the pot and keep them warm while you poach the other half of the dumplings.
  3. When the second batch is done, gently place the dumplings on top of bowls of piping hot broth. Serve immediately.
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  • cheese1227
    cheese1227
  • Nanette
    Nanette
  • workingstiff
    workingstiff
  • mexicancook
    mexicancook
cheese1227
I am an excellent eater (I have been all my life). I’m a pretty good cook (Ask my kids!). And my passable writing improves with alcohol (whether it's the writer or the reader that needs to drink varies by sentence.). I just published my first cookbook, Green Plate Special, which focuses on delicious recipes that help every day cooks eat more sustainably.

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8 Reviews

Nanette
Nanette January 8, 2015
Cheese, your recipe says to combine the first SEVEN ingredients, but there are only seven ingredients in total. I am willing to bet that you left out an ingredient that's causing the disintegration. Please let me know, as I'm going to make these soon!
 
workingstiff
workingstiff September 24, 2010
Mine disintegrated too. I used a large egg. Could it be something is missing from the printed recipe?
 
cheese1227
cheese1227 September 24, 2010
I don't think so. I will retest this weekend.
 
mexicancook
mexicancook February 23, 2010
My eggs were medium size.
 
cheese1227
cheese1227 February 22, 2010
I'm glad you like them and could make them work for you. I'm just trying to figure out why your's may have require the second egg. What size egg did you use? Mine were large, farm fresh eggs. Just wondering if I should make the stipulation in the recipe.
 
mexicancook
mexicancook February 23, 2010
My eggs were medium size.
 
mexicancook
mexicancook February 23, 2010
My eggs were medium size.
 
mexicancook
mexicancook February 22, 2010
These dumplings are delicious but I had to use 2 eggs instead of 1. When I did them with 1 egg they became very fragil and desintegrated in the broth.