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Veal Dumpling Soup

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Ingredients

Scale
  • DOUGH FOR DUMPLINGS
  • 4 cups flour
  • 3 eggs
  • 2 cups water (start with about a ½ cup, then add a little at a time until it balls together)
  • 2 teaspoons salt
  • DUMPLING FILLING
  • ¼ cup chopped onion
  • 1 lb ground rose veal
  • 2 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • BROTH BATH
  • 6 cups of broth (you can create your own or I used chicken)
  • 2 cups chickpeas (I substitute sweet corn)
  • 1 lemon (juiced)
  • SAUCE
  • 2 tablespoons olive oil
  • 1 teaspoon pepper paste (I have substituted 1 tsp. red pepper flake)
  • 1 teaspoon dried mint
  • paprika powder to taste
  • 2 grated tomatoes (can substitute canned stewed tomatoes)
  • ** I added 2 stalks celery and 2 carrots, chopped
  • TOPPINGS

For additional flavor, you can add toppings

  • Garlic Yogurt Cream – 1 cup of plain yogurt mixed with 3 mashed cloves of garlic
  • Garlic Sour cream or cream cheese – 1 cup sour cream or cream cheese with 3 cloves mashed garlic
  • Non-Dairy – 1 cup steamed, mashed cauliflower with 3 cloves mashed garlic

Instructions

  1. DUMPLING DOUGH
  2. Mix ingredients, by hand mixing and kneading (wet hands to prevent sticking) until the dough doesn’t stick to your hands. Divide into 4 big equal parts.
  3. DUMPLING FILLING
  4. Mix all ingredients together in a separate bowl.
  5. Flour the counter and place a ball of dough. Flour the top of the ball and flatten with your hands. Using a rolling pin dusted with flour, roll until ¼ inch or thinner. You can almost see through it at this point. Use a knife or pizza cutter to cut 2” squares. You can also use a 2” biscuit cutter. Place a small bit of meat filling into the center of your dough. Pull up the edges and seal. Set aside on a tray, leaving a small space between each one.
  6. BROTH BATH
  7. Combine ingredients in a large pot. Bring to a boil, slowly add the dumplings. In roughly 10 minutes, they will begin to float. Remove from heat and add one cup of cold water.
  8. SAUCE
  9. Combine ingredients in a skillet and heat until tomatoes reach a sauce-like consistency, remove from heat. Add the sauce to the broth with the dumplings and serve.
  10. Serve with one of the toppings or simply add heavy cream.

Nutrition

Find it online: https://prairiecalifornian.com/veal-dumpling-soup-featuring-doreen-barker/