Dumpling Soup Tender Savory (Printable View)

Comforting soup with tender dumplings in savory broth with fresh vegetables

# What You 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

# 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 heated through and dumplings are fully cooked.
06 - Remove bay leaf and adjust seasoning if needed. Ladle soup into bowls and garnish with fresh dill or parsley.

# Expert Advice:

01 -
  • The dumplings cook right in the broth, soaking up all that savory flavor while staying impossibly fluffy
  • It comes together in under an hour but tastes like it simmered all afternoon
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • Never lift the lid while the dumplings are cooking, or they will deflate and stay dense instead of puffing up light
  • The dough should be soft and slightly sticky, not dry or stiff, or the dumplings will be tough instead of tender
03 -
  • Make the dumpling dough while the vegetables are sautéing so it is ready to drop in as soon as the broth simmers
  • If your broth seems too thick after the dumplings cook, add a splash more water or broth to reach your desired consistency

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