Cheesy ricotta dumplings flavored with fresh parsley, parmesan cheese and a hint of garlic bathing in a bowl of broth, doesn’t that sound good?
You can even use a veggie broth if you like, and maybe even add a few fresh spinach leaves right into your bowl for extra color and flavor.
Makes: 24-30 ricotta balls
- 1 pound ricotta
- 3 cloves of minced garlic
- Italian parsley minced
- 1 cup bread crumbs
- 7 ounces of freshly grated Parmigiano Reggiano
- 2 eggs
- 12 cups of good chicken broth, homemade or store bought, plus extra for cooking dumplings in.
These little dumplings tend to puff up so try not to overcrowd them like I did in the photo above, otherwise they might hit each other and break up a bit.
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