Ricotta Dumplings in Broth

By ldijoe

Ingredients

• 1 lb. ricotta
• 3 cloves garlic, minced
• Parsley, minced
• 1 cup Italian style bread crumbs
• 7 oz. Parmigiano Reggiano Cheese
• 2 eggs
• 12 cups of Chicken Broth (store bought or homemade)

Preparation

Step 1

Combine first 6 ingredients. Roll spoonfuls of the mixture into cherry sized balls, set aside.

In a pot put 4 cups of chicken broth and get real hot. Place ricotta dumplings in pot. Do not overcrowd them in the pot, they might touch each other and break apart. Simmer slowly in the broth until they cook through. They will rise to the top and double in size when they are done.

In another pot warm remaining chicken broth.

Remove carefully with slotted spoon, place as many cooked dumplings you want in individual bowls and ladle the remaining chicken broth you have warmed in another pot.

Makes about 30 dumplings