Spring Veggie Drop Dumplin’ Soup (Edit recipe)

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Spring has been all over the place this year, but we've finally cooled off a bit which means it's the perfect time for this soup. Loaded with gorgeous veggies like zucchini, snap peas, and broccoli, and my mimi's drop dumpling recipe. So cozy <3

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Original Recipe

PREP TIME

20 minutes

COOK TIME

55 minutes

INGREDIENTS

29

Serves: 4

Ingredients

Drop Dumplings

1 cup All Purpose Flour
1 whole Egg, Large, free-range & organic, local is best.
1.5 tsp Baking Powder
0.5 tsp Himalayan Pink Salt
11 Tbsp Water, warm water, 10 + Tbsp.

Soup

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter, Unsalted
1 tsp Red Pepper Flakes, + garnish
4 cloves Garlic, crushed & minced
1 whole Yellow Onion, diced
2 whole Celery, diced
1 whole Bell Pepper, not green, diced
2 whole Leek, halved, sliced, and thoroughly cleaned
1 whole Zucchini, cut into quarter moons
1 cup White Wine, I used Sauvignon Blanc
4 cups Plant Based Chickenless Broth - President's Choice
4 cups Water
1.5 tsp All Purpose Seasoning - Vegeta
2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
1 whole Parmesan Rind, I used a Grana Padano Rind
1 whole Broccoli, Broccoli Crown, broken into smaller florets
113 grams Snap Peas, halved
0.75 cup Pecorino Romano, + garnish
3 Tbsp Parsley, chopped + garnish
1 Tbsp Dill, Fresh, chopped + garnish
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin heating the EVOO, butter, pepper flakes, & garlic in a large, deep non-stick / soup pot set to about medium. Once heated, stir and let everything sizzle together for about 30 + seconds before adding the onion, bell pepper, celery, leeks, and a good hit of both salt & pepper. Stir and cook for about 10 minutes until the veggies have softened up. Add the zucchini and another good pinch of both salt & pepper. Continue to stir and cook for 3 minutes or so.
Pour in the wine and a good pinch of salt. Let that simmer off until mostly reduced, 5 + minutes. Now, pour in the broth & water and increase the heat to bring your soup to a boil. Once boiled, reduce to a simmer and add the vegeta, Clubhouse seasoning, and cheese rind. Cover and simmer for 20 minutes.
As the soup simmers, prepare the drop dumpling batter. Whisk together the flour, baking powder, and salt in a small mixing bowl. Crack in the egg and start by adding 7 Tbsp. warm water. Start folding the mixture together, adding additional tablespoons of water as you mix until you get a sticky dough / batter. I used about 11 Tbsp. water. Cover the bowl and set aside until needed.
After the 20 minutes, remove the cover on your soup and add your broccoli florets, snaps peas, and a good pinch of salt. Stir and grab your dumpling batter. Using a tablespoon measure, scoop half tablespoon sized clumps of the sticky batter (as best you can) and use a spoon to scrape them into the soup. Continue until all of your dough has been used up, dropping clumps of the dough around the soup. I ended up with 12 dumplings.
Cover and let the dumplings simmer in the soup for 5 minutes. Remove the lid and flip your dumplings in the soup. Continue to cook another 4 - 5 minutes uncovered. Shut off the heat, pluck out the cheese rind, and fold in the pecorino, dill, & parsley. Taste your broth and adjust the salt / pepper if needed.
For service, serve each bowl with 3 dumplings. Garnish your bowls with a generous amount of finely shredded pecorino, a sprinkle of chopped parsley & dill, and a pinch of pepper flakes. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	578
Fat:	29 g
Carbohydrates:	58 g
Protein:	29 g
Cholesterol:	21 g
Sodium:	2291 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.