- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 259
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 10 g
- Cholesterol
- 74 mg
- Sodium
- 1079 mg
My grandma always made tomato dumplings when she cooked salmon patties and greens. They're very unique, kind of like tomato soup with fluffy drop biscuit-style dumplings.
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 259
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 4 g
- Sugar
- 12 g
- Protein
- 10 g
- Cholesterol
- 74 mg
- Sodium
- 1079 mg
Ingredients
Tomato Broth:
Dumplings:
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Directions
- For the tomato broth: Melt the butter in a Dutch oven over medium heat. Add the tomato sauce, juice, and sugar. Crumble the bouillon cube over the mixture and stir to combine. Cover and reduce the heat to low. Let simmer until it has the consistency of tomato soup, about 20 minutes. Add salt and pepper, if necessary.
- For the dumplings: In a small bowl, whisk the milk and eggs together. In a medium bowl, sift the flour and baking powder together, then whisk in the salt. Stir in the milk mixture until just combined.
- Increase the heat on the broth to a low boil. Use a tablespoon to drop the dumpling mixture into the broth. Reduce the heat to low and simmer, uncovered, for 10 minutes. Give a gentle stir and flip any dumplings that are at the surface. Cover and cook for an additional 10 minutes. Serve in bowls.
