Ingredients
- 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.
Preparation
Step 1
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, 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.
Cook the dumplings first separately in some of the extra broth in case a dumpling breaks, or tiny pieces of dumpling break off, it won't cloud up all your broth.
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 in which to pre-cook your dumplings.