For Chicken broth:
1 cup carrots, chopped
8 cups chicken stock
2 celery stalks, roughly chopped
1 cup yellow onion, roughly chopped
1 tbsp olive oil
For Dumplings:
2 tbsp unsalted butter
½ tsp salt
2 eggs, beaten
1 tbsp parsley, fresh and minced
1½ cups wheat cereal , (i.e. plain cream of wheat or farina)
¼ cup whole milk, or low-fat milk
Put all your dumpling ingredients in a bowl, and mix them well together until they are well combined.
Cover the bowl with kitchen wrap and place it in the refrigerator for 15 minutes or until dumpling mix is firm.
In a pot, sauté carrots, celery and onions over medium heat. Stir until onions are translucent, then add chicken stock and bring to boil.
As soon as your chicken stock starts to boil, turn the heat to low and let it simmer.
Using a tablespoon or ice cream scooper, form about 2 ounces of dumpling mix into oval shaped balls then carefully drop them into your simmering stock. Repeat until you finished the whole mix.
Cook dumplings for 10 to 15 minutes. To check if they are done, slice one dumpling in half and see if it is no longer stiff inside.
Serve warm with a garnish of fresh chopped parsley. Enjoy!
Sugar: 14g
:
Calcium: 118mg
Calories: 417kcal
Carbohydrates: 44g
Cholesterol: 117mg
Fat: 19g
Fiber: 4g
Iron: 9mg
Monounsaturated Fat: 8g
Polyunsaturated Fat: 2g
Potassium: 814mg
Protein: 18g
Saturated Fat: 8g
Sodium: 1465mg
Trans Fat: 1g
Vitamin A: 6064IU
Vitamin C: 10mg
