Tomato soup with dumplings

Tomato soup with dumplings

Tomato soup with dumplings

45 minutes

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Details
  • Serving Size:   8
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   8 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 bell pepper
  • 1 celery (small) or ¼ from one big
  • FEW spoons of oil
  • 2 carrots
  • 2 eggs
  • Chopped fresh parsley
  • 1 onion
  • 1 parsnip
  • 10 tbsp wheat semolina
  • 1 tbsp sugar
  • 750 ml tomato juice (puree)
  • jump for your keys or vegetation
Instructions

It is very easy, first wash the vegetables and put it in a large pot (4 l). Usually I chop Them All, beside parsnip and celery.Fill half of the can with water THEN put it on the stove to boil.

Add a little bit of salt.When They are ready, add the tomato juice (or puree) and the oil and Give it to boil. Taste for salt.Set aside and prepare the dumplings as Following:Beat the eggs THEN add a pinch of salt.Stir in the wheat semolina (8-10 tbsp), little by little, avoiding the lumps. The Consistency of the composition must be like a tick cream.Usually, for this soup, I boil separately Them, Because, It Happened to Me to Remain hard in the middle, so we boil Them Will separate in the can with water.Bring the water to a boil and add the dumplings with the spoon.

Let Them When They double in size and is ready, sprinkle a little bit of cold water on Their surface. (Will this make more fluffy Them). Then add Them to the soup.Chop the parsley and put in the soup.Enjoy!

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