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<– So, I bought the cookbook. It’s centered around the Mediterranean diet, which for me is a balancing act. We’ll see… ?? Again, this is another recipe I haven’t tried, so you’ll have to judge for yourself. (Don’t you just love it when people do that? No really, I’m just trying to get this stuff out there. Besides, feedback is always good… ha!)
- Soup:
8 cups water
3 celery ribs and carrots, chopped
2 garlic cloves, minced
1 tbsp. fresh parsley, chopped
1 tsp. basil
1 bay leaf
Sea salt and freshly ground pepper to taste
- Dumplings:
1 1/3 cups flour
1/2 tsp. Sea salt
1/4 teaspoon freshly ground pepper
1 egg, beaten
1 1/2 tbsp. evoo
2 tbsp. fresh cilantro, chopped
- To make soup:
Combine water, celery, carrots, garlic, parsley, basil, bay leaf, Sea salt, and pepper to taste in a large kettle over med.-high heat. Reduce and simmer, covered for 30 min.
- To make dumplings:
Combine flour, Sea salt, and pepper in a bowl and mix well. Combine egg, evoo, milk, and cilantro in another bowl and mix well. Add the egg mixture to the flour mixture and stir until a stiff batter forms. Shape into 1 in. balls and gently drop into soup. Simmer uncovered for about 3 min., or until dumplins float.
To be honest, I would prefer my mom’s method for dumplings. Are you ready for this? Just break apart your fave canned biscuits and add to the soup. You can just roll in the cilantro and other seasonings for the flavor, and you can even use the whole wheat biscuits. How’s that for figure friendly?
(Note: I reworded a lil’. Hope it’s easier to read.)
For more, and to check out Kim’s Chicken Philly Recipe visit Forever Wherever.com
See you soon.
It sounds neat! I usually like anything that includes dumplings! I’ve looked at that cookbook before. Thanks for joining us today!
~Kim
Great recipe! And thanks for the book recommendation.
I’ve heard of this book before, but the title cracks me up every time.
This ssounds yummy! I’ve heard of the book but haven’t seen it.
What a neat book!! I think I will try it. Thanks for visiting my place.
that looks like a tasty recipe. thanks for stopping by! We love granola at our place… anything with oatmeal, really
I have seen this book but haven’t read it. I will have to put it on my “to be read list”!
sounds a lot like a jewish recipe called matzah ball soup. although instead of evoo (whatever that is) and flour you would use matzah meal and some oil. you would also simmer the balls once dropped into the soup for 20-30 minutes (covered) instead of 3.
it’s quite delicious and popular this time of year as it is a regular staple at Passover.
Thanks Shannon. Have fun with it, and I hope you find recipes you can use in it. Check the link and look through the pages to get an idea.
Ginger