Clear Chicken Broth with Ricotta Dumplings
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
253
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 253 kcal | (12 %) | ||
| Protein | 11.6 g | (12 %) | ||
| Fat | 19.2 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the dumplings
- 150 grams Ricotta cheese
- 2 garlic cloves
- 2 tsps olive oil
- 1 Tbsp bell pepper paste
- 1 Tbsp chopped parsley
- 30 grams Pastry flour
- 40 grams Parmesan
- 1 egg
- salt
- freshly ground pepper
- For the broth
- Red Bell pepper
- yellow Bell pepper
- green Bell pepper
- 750 milliliters Chicken broth
- 1 sm package Saffron
- parsley
Preparation steps
1.
For the dumplings: Place ricotta into a bowl. Peel garlic and chop finely. Heat olive oil in a pan and saute garlic for a few seconds. Add to ricotta and mix well. Add red pepper paste, parsley, flour, Parmesan and egg to ricotta and mix well. Season with salt and pepper. With two teaspoons, separate dumplings from the mixture. Bring salted water to a boil and cook dumplings for about 6-8 minutes or until done. Remove dumplings with a slotted spoon and drain.
For the broth: Halve bell peppers and remove seeds and ribs, rinse and chop finely. Heat broth with saffron, add peppers and simmer for 2-3 minutes. Place dumplings into soup plates, top with broth and serve garnished with parsley.
