escarole and chick pea dumplings

Yum
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.photophoto 4photo 1

 Escarole Broth Ingredients:

10 cups chicken broth
1 bay leaf
2 tablespoons olive oil
1 teaspoon sugar
1 onion
2 cloves garlic
1 tomato peeled and seeded
1 head escarole, rinsed well and diced
1/4 cup chopped parsley
1 teaspoon oregano
salt
black pepper
1 tablespoon fresh lemon juice

 

 

 

Dumpling ingredients:
One 15.5 ounce can chick peas, drained and mashed
2 eggs
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)

 

 

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