Calabrian Chili Tomato Dumpling Soup Recipes

CALABRIAN HOLIDAY SOUP

Calabrian Holiday Soup image

My family is from the Italian region of Calabria; our version of Italian wedding soup has been handed down through the generations. We serve this soup with the Christmas meal as well as at weddings. -Gwen Keefer, Sylvania, Ohio

Provided by Taste of Home

Categories Lunch

Time 3h15m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 9

Ingredients

1 broiler/fryer chicken (4 to 5 pounds)
3 teaspoons salt, divided
1 teaspoon dried oregano
1 teaspoon dried basil
2-1/2 teaspoons pepper, divided
1 pound lean ground beef (90% lean)
3 cups uncooked instant rice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 large eggs, beaten

Steps:

Place chicken in a 6-qt. stockpot; add water to cover. Slowly bring to a boil. Reduce heat; simmer, covered, 2-3 hours. Meanwhile, in a large bowl, mix 1-1/2 teaspoons salt, oregano, basil and 1 teaspoon pepper. Add beef; mix lightly but thoroughly. Shape into 1/2-in. balls., Remove carcass from stockpot; cool. Return broth to a simmer; add meatballs. Cook, uncovered, 8-10 minutes or until meatballs are cooked through., Remove meat from carcass; shred meat with two forks and return to pot. Discard carcass and skin. Bring broth to a boil; stir in rice and spinach. Reduce heat; simmer, covered, 5 minutes. Drizzle beaten eggs into soup, stirring constantly. Stir in remaining salt and pepper.

Nutrition Facts : Calories 318 calories, Fat 14g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 606mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.

TOMATO SOUP WITH HERB DUMPLINGS

Tomato Soup With Herb Dumplings image

-Holly Dunkelberger, La Porte City, Iowa

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cups tomato juice
1/4 cup butter
1 teaspoon beef bouillon granules
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
DUMPLINGS:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon dried parsley flakes
1 egg
2/3 cup milk

Steps:

In a Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat to simmer. , Meanwhile, for dumplings, combine the dry ingredients in a bowl. Beat egg and milk; stir into dry ingredients until a stiff dough forms. Drop by tablespoonfuls onto simmering soup. , Cover and simmer for 20 minutes or until toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve immediately.

Nutrition Facts :

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