CHICKEN DUMPLINGS & VEGETABLE SOUP / RICOTTA DUMPLINGS & VEGETABLE SOUP
Ginny Grant
Serves
3 - 4Preparation
20 minsCook
45 - 50 minsIngredients
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 | |
1 egg, lightly beaten |
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 in place of chicken broth. For something more substantial, add some quinoa or rice, small pasta shapes or a can of white beans. Some shredded silverbeet, kale or spinach leaves never go amiss.
Instructions
1. | VEGETABLE SOUP |
2. | In a large saucepan heat the oil and fry the onion, carrot and celery with the salt until soft, around 10 minutes. |
3. | Add the thyme, garlic and saffron and cook for a minute before adding 2 litres water. |
4. | Bring up to a simmer and cook gently for 30 minutes. |
5. | Use half for each variation. |
6. | DUMPLINGS |
7. | In two large bowls divide the breadcrumbs, garlic, parmesan, lemon zest and parsley. |
8. | Add the chicken mince and egg to one bowl and mix well, seasoning with salt and pepper. |
9. | To the other bowl add the ricotta, flour and egg and mix well, seasoning with salt and pepper. |
10. | Rather than risk the dumplings breaking up, I always shape and test one ball of each in a small pan of just-simmering salted water before I shape the remaining mixes. This is also a chance to check the cooking time of the dumplings. If you do the ricotta dumpling first you’ll be able to use the same pan to test the chicken. |
11. | Ricotta quality and wetness vary considerably depending on the brand. It may be necessary to add 1-2 tablespoons extra flour to the mix. Test again before shaping. |
12. | Generally speaking, the ricotta dumplings will take 4-5 minutes to cook through while the chicken dumplings will take around 8-10 minutes. |
13. | Shape the dumplings and refrigerate until ready to cook. |
14. | Divide the vegetable soup into two saucepans and bring to a simmer. |
15. | Poached chicken balls can lack a little colour, so sometimes I’ll fry them for a minute or two (as I’ve done for the photo), then poach in the liquid to finish cooking for 6-8 minutes or until cooked through. |
16. | After 5 minutes drop the ricotta dumplings into the other pan and cook for 4-5 minutes. |
17. | Ladle the soup into bowls and scatter each with more parmesan and parsley. |
18. | Serve with bread alongside. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings
Tags: chicken dumplings, dumplings, vegetable soup, chicken, ricotta
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