CHICKEN DUMPLINGS & VEGETABLE SOUP / RICOTTA DUMPLINGS & VEGETABLE SOUP - Cuisine Magazine - From Ne

Name: CHICKEN DUMPLINGS & VEGETABLE SOUP / RICOTTA DUMPLINGS & VEGETABLE SOUP - Cuisine Magazine - From Ne
Ingredients: VEGETABLE SOUP; 2 tablespoons olive oil; 2 onions, diced; 2 large carrots, peeled, diced; 2 stalks celery, diced; 1 teaspoon sea salt; 1 teaspoon thyme leaves, chopped; 3 cloves garlic, finely chopped; a good pinch saffron (optional); FOR THE DUMPLINGS; 1 cup fresh breadcrumbs; 4 cloves garlic, finely chopped; 1 cup (approx 60g) finely grated parmesan (make sure it is made with vegetable rennet), plus extra to garnish; grated zest of 1 lemon; 1 cup flat-leafed parsley leaves, finely chopped, plus extra to serve; FOR THE CHICKEN DUMPLINGS; 400-500g chicken mince (I used Bostock); 1 egg, lightly beaten; FOR THE RICOTTA DUMPLINGS; 250-300g ricotta ( I used Massimo’s); ¼ cup flour

www.cuisine.co.nz

The light and clean chicken meatball soups of Italy are something of a favourite of mine, but these days I tend to make a flavoursome and chunky vegetable base

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisine.co.nz.

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Ingredients

VEGETABLE SOUP
2 tablespoons olive oil
2 onions, diced
2 large carrots, peeled, diced
2 stalks celery, diced
1 teaspoon sea salt
1 teaspoon thyme leaves, chopped
3 cloves garlic, finely chopped
a good pinch saffron (optional)
FOR THE DUMPLINGS
1 cup fresh breadcrumbs
4 cloves garlic, finely chopped
1 cup (approx 60g) finely grated parmesan (make sure it is made with vegetable rennet), plus extra to garnish
grated zest of 1 lemon
1 cup flat-leafed parsley leaves, finely chopped, plus extra to serve
FOR THE CHICKEN DUMPLINGS
400-500g chicken mince (I used Bostock)
1 egg, lightly beaten
FOR THE RICOTTA DUMPLINGS
250-300g ricotta ( I used Massimo’s)
¼ cup flour