A satisfying dumpling soup, comforting yet light. Start off by preparing the chick pea dumplings and then the broth. The dumplings provide flavor, substance and balance to the escarole broth.
Escarole Broth Ingredients:
10 cups chicken broth
1 bay leaf
2 tablespoons olive oil
1 teaspoon sugar
2 cloves garlic
1 tomato peeled and seeded
1 head escarole, rinsed well and diced
1/4 cup chopped parsley
1 teaspoon oregano
1 tablespoon fresh lemon juice
One 15.5 ounce can chick peas, drained and mashed
1 cup matzoh meal or cracker crumbs
1/2 teaspoon oregano
2 tablespoons minced parsley
2 tablespoons grated onion
1/2 cup grated Romano cheese
1/2 teaspoon black pepper
1/2 teaspoon baking powder
3 tablespoons chicken broth or milk
flour for dredging
1. Prepare Dumplings: Mix all dumpling ingredients (except the flour) by hand or food processor (using pulse button) until uniform. Shape dumplings into 1 inch balls and roll in flour. Refrigerate until ready to use.
2. Prepare the Escarole Broth: Heat oil in a large pot then add onions until soft, then garlic sauté for 1 minute more. Add broth, bay leaf, sugar, oregano, black pepper, and tomato. Bring to a boil and then simmer for 10 minutes. Add the escarole and bring to a boil and simmer for 15 minutes or until escarole is almost tender. Add lemon and parsley and bring mixture to a low boil.
3. Add the dumplings, maintaining a low boil, cook for 8 - 10 minutes. Taste and adjust seasoning.
4. Serve with lemon wedges and grated cheese, or gremolata (see recipe)