Cheesy ricotta dumplings flavored with fresh parsley, parmesan cheese and a hint of garlic bathing in a bowl of broth, doesn’t that sound good?
You can even use a veggie broth if you like, and maybe even add a few fresh spinach leaves right into your bowl for extra color and flavor.
Makes: 24-30 ricotta balls
- 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 chicken broth, homemade or store bought, plus extra for cooking dumplings in.
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.
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.