- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
This soup has baby meatballs in it, but rather than baking or frying them they are cooked directly in the broth as dumplings. It keeps them even more tender and moist.
Place the breadcrumbs in shallow bowl, douse with milk or half-and-half, and soak to soft and absorbed. Combine with ricotta cheese. Add nutmeg to breadcrumbs, then add chicken to bowl along with egg and yolk, cheese, chives, and salt and pepper. Combine mixture and place a small scoop in warm water to help you drop dumplings.
Heat a Dutch oven over medium heat with EVOO, 2 turns of the pan. Add carrots and ramp whites or leeks, season with salt and soften 5 minutes. Add stock, rind and bring to low bowl, then drop in small meatballs, about 1 to 1 ¼ inches. Simmer the meat dumplings in broth 3 minutes, then add beans or peas and pasta and simmer 7 minutes more. Adjust salt and wilt in ramp tops and/or spinach. Turn off heat and add herbs and lemon. Serve soup in shallow bowls.