Italian

Ricotta Dumplings in Broth is for Soup.

Ricotta Dumplings in Broth takes several minutes to prepare.

Ricotta Dumplings in Broth takes several minutes to cook.

Ricotta Dumplings in Broth makes 6 servings.

The ingredients for Ricotta Dumplings in Broth are:

1 pound ricotta
3 cloves of minced garlic
Italian parsley minced
1 cup bread crumbs
7 ounces of freshly grated Parmigiano Reggiano
2 eggs
12 cups of good vegetable broth, homemade or store bought, plus extra for cooking dumplings in.

Here is how you make Ricotta Dumplings in Broth:

Combine the first 6 ingredients into a bowl, make sure everything is incorporated. Roll spoonfuls of the mixture into cherry tomato sized balls, set aside. This recipe gives you at least 24 to 30 ricotta balls.These little dumplings tend to puff up so try not to overcrowd them like I did in the photo above, otherwise they might hit each other and break up a bit. Simmer slowly in some of the extra hot broth until they're cooked through. They rise to the top and double in size when they're done.The reason I like to cook my dumplings first separately in some of the extra broth, is because in case a dumpling breaks, or tiny pieces of dumpling break off it won't cloud up all your broth, I think it just looks visually better that way.Then carefully take them out with a slotted spoon, place as many cooked dumplings you want in their individual bowls and ladle some of the existing 12 cups of broth you have preserved, so the 12 cups should be enough to cover the 24-30 dumplings you will make, and you'll need at least an extra 4 cups to pre-cook your dumplings in.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user CATCH23.

The nutritional information for Ricotta Dumplings in Broth is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 333.3

• Total Fat: 17.1 g
• Cholesterol: 107.4 mg
• Sodium: 1,314.6 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 1.0 g
• Protein: 25.1 g

Ricotta Dumplings in Broth is Italian cuisine.