I have no idea where I originally got this recipe, but it’s been a standby in our house for quite a while. Last week, I verified that both my 2 year old and 8 month old love it. It’s equally satisfying midsummer or midwinter. You can make it with canned tomatoes or fresh. You can do it with or without the dumplings. You can toss in baby spinach at the last minute to sneak in some veggies. Last week, we had it with a side of grilled corn.
SPICY TOMATO DUMPLING SOUP
Makes 4 to 6 servings. It was plenty for two meals for two adults, a toddler and a baby
1/2 to 1 large onion, diced
4 garlic cloves, minced
2 Tbs olive oil
2-28 oz cans diced tomatoes with juice
1 to 3 tsp chili powder (with 1 it’s just spicy, and totally edible for an eight month old)
2 Tbs white flour
3/4 tsp salt
1/4 tsp black pepper
4 cups stock or water
15-oz can, or two cups cooked, white beans
2 tbs butter, room temperature
1/4 cup couscous
1/4 cup boiling water
3/4 cup flour
1/4 tsp salt
2 tsp fresh dill (1 tsp dried)
1/3 cup milk or stock
Sauté onions and garlic in oil until soft and golden, about 5 minutes. Add the tomatoes, reserving juice for later, and cook until tomatoes are soft, about 10 minutes more. Stir in the dry ingredients, then pour in the tomato juice and stock or water while stirring thoroughly. Coarsely blend, leaving chunks of tomato, either in a blender, or using an immersion blender right in the pot.
**This is a great time to take a break. I sometimes make the soup to this point the night or day before I want to serve it. You can also freeze the soup now. I sometimes make a double recipe and set aside half the soup for the freezer now.**
Stir in the beans. Bring to a boil, then reduce heat and simmer while you prepare the dumplings.
To make the dumplings, first place the couscous and boiling water in a bowl, cover, and let sit for 5 minutes. Alternatively, you could use 1/2 cup of other leftover cooked grains, such as rice. Cream the butter and eggs until smooth. Then mix everything, including the couscous, together, stirring just until blended, otherwise your dumplings will be tough. Another option is to separate out the egg whites, beat them until stiff, and fold them in at the very end, but I hardly ever take or have the time to do this. Drop by rounded teaspoonfuls into the soup. Simmer, covered, until the dumplings are thoroughly cooked and float to the top, about 15 minutes.