1. FOR SOUP: Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden. 2. Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes. 3. FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined. 4. Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat. 5. Be careful not to boil the soup, or the dumplings will break apart. ---------------------------------------------------------------------------
Nutrition
Ingredients
