Essential Vegetarian -- Tender Soup Dumplings

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* Exported from MasterCook *

 

Tender Soup Dumplings

 

Recipe By :Essential Vegetarian Cookbook, Diana Shaw, pg 169

Serving Size : 6 Preparation Time :0:15

Categories : Essential Vegetarian Cookbook

 

Amount Measure Ingredient -- Preparation Method

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2 cups lightly packed day-old French or sourdough

bread chunks, crusts removed

2/3 cup milk -- (approximately)

1 large egg white -- lightly beaten

2/3 cup unbleached all-purpose flour

1 tablespoon grated Parmesan cheese

1 tablespoon minced fresh parsley

 

Place the bread chunks in a large mixing bowl. Squeezing it into the bread with

your hands, add enough milk to thoroughly soak the bread. Let the bread sit 1

minutes to absorb the milk.

 

Still working with your hands, add the egg white and blend it into the bread

mixture. Switching to a wooden spoon, stir in the flour, Parmesan, and parsley.

 

Fill a large saucepan with water and bring to a boil over high heat. Wet your

hands and bread off no more than 1 tablespoon of dough. Roll it into a ball and

place it on a plate. Repeat the above procedure with the rest of the dough,

wetting your hands as often as necessary to keep the dough from sticking to

them.

 

Drop the balls, 5 to 8 at a time, into the boiling water. When they rise to the

surface, about 2 to 3 minutes, let them boil 1 minute longer. Remove them with

a slotted spoon and transfer them to a plate covered with a paper towel to drain

before adding to soups.

 

 

 

 

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Per serving: 23 Calories (kcal); 1g Total Fat; (44% calories from fat); 2g

Protein; 1g Carbohydrate; 4mg Cholesterol; 38mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : A simple way to add flavor and substance to any savory soup. For a

quick, light soup supper dish, cook the dumplings as directed, in a vegetable

broth instead of water, and eat the dumplings with the broth.

 

Nutr. Assoc. : 0 0 0 0 0 0 0