Chicken Soup with Ricotta Dumplings January 24, 2017 by Amy Patterson Leave a Comment Chicken Soup with Ricotta Dumplings 2017-01-24 17:21:05 Serves 8 Print Ingredients 3 quarts, plus 1 cup chicken stock 2 carrots, thinly sliced 2 stalks celery with leaves, thinly sliced 1 large yellow onion ½ cup fresh parsley, chopped 2 teaspoons salt ½ teaspoon freshly ground pepper Dumplings 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 2 eggs ½ cup part skim ricotta cheese ¼ cup low-fat milk 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh parsley, finely chopped Instructions In a large pot combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4” of liquid for the dumplings to float. Bring to a boil over medium heat then reduce to a simmer. Salt and pepper to taste. To make the dumplings, sift the flour, baking powder and salt together. In a small bowl, combine the eggs, ricotta, milk and herbs; add to flour mixture. Stir just until dough holds together. Using a tablespoon, form dumplings into balls and drop into boiling broth. Cook 15 minutes. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/