Spicy Tomato Dumpling Soup
  • Soup:
  • 1 large onion, diced
  • 4 minced garlic cloves
  • 3 tablespoons olive oil
  • 6 cups chopped fresh tomatoes
  • 2-3 teaspoons chili powder
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable stock
  • Dumplings:
  • 2 tablespoons butter
  • 2 eggs, separated
  • 1/4 cup couscous
  • 1/4 cup boiling water
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 2 teaspoons fresh or 1 teaspoon dried dill
  • 1/3 cup milk
  • Garnish:
  • chopped parsley
  • grated sharp Cheddar cheese
  1. Saute onions and garlic in oil in large soup pot. When onions have softened, add tomatoes and cook until onions are golden and tomatoes soft. Stir in the spices and mix well to coat vegetables. Pour in the stock while whisking vigorously. Coarsely blend the soup then return to the pot. Bring to boil, the simmer 20-30 minutes. While the soup is simmering, prepare the dumplings. Cream butter with egg yolks until smooth. Place the couscous in bowl and pour boiling water over it; cover and allow to steam for 5 minutes. Add couscous, flour, salt, dill and milk to butter mixture and blend well. In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture. Drop dumpling mixture into soup by rounded teaspoonsful and simmer 15 minutes. Serve soup garnished with parsley and cheese