Dumpling Soup With Tender Broth (Print version)

Tender dumplings in a savory broth with fresh vegetables and aromatic herbs for a comforting bowl.

# What you'll need:

→ For the Dumplings

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons unsalted butter, cold and cubed
05 - 1/3 cup milk
06 - 2 tablespoons fresh parsley, chopped

→ For the Soup

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, sliced
10 - 2 celery stalks, sliced
11 - 2 garlic cloves, minced
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - Salt and pepper, to taste
16 - 1 cup frozen peas
17 - 2 tablespoons fresh dill or parsley, chopped for garnish

# How to make it:

01 - Combine flour, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and parsley to form a soft dough. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Pour in vegetable broth, add bay leaf and dried thyme. Bring to a simmer and season with salt and pepper to taste.
04 - Drop spoonfuls of dumpling dough (about 1 tablespoon each) onto the surface of the simmering soup. Cover pot and cook for 15 minutes without lifting the lid.
05 - Add frozen peas and simmer uncovered for 5 additional minutes until peas are heated through and dumplings are fully cooked.
06 - Remove and discard bay leaf. Adjust seasoning if needed. Ladle soup into bowls and garnish with fresh dill or parsley.

# Expert suggestions:

01 -
  • The dumplings impossibly light and fluffy, like little clouds floating in your bowl
  • Its one of those rare comfort foods that feels substantial but wont weigh you down
  • The whole house smells incredible while its simmering, like someone wrapped you in a warm hug
02 -
  • Resist the urge to lift that lid while the dumplings steam, or they will turn out dense and heavy instead of light and fluffy
  • The dough should be sticky and slightly shaggy, not smooth and perfectly kneaded, for the best texture
  • If your dumplings are spreading too much, the soup might not be simmering vigorously enough
03 -
  • If the dough feels too sticky to handle, wet your spoon between each dumpling
  • Let the soup come to a gentle bubble before adding dumplings, not a rolling boil

Go back