Chicken Soup with Ricotta Dumplings

• 1 1/4 cups (285 grams) Homemade Ricotta or store-bought whole-milk ricotta
• 2 large eggs
• 1/2 cup (40 grams) fresh breadcrumbs
• 1/2 cup (50 grams) freshly grated pecorino cheese
• 2 tablespoons finely chopped flat-leaf parsley, plus more for garnish
• Freshly ground black pepper
• 1 cup (5 ounces/140 grams) all purpose flour for coating
• 2 quarts (2 liters) chicken broth, preferably homemade

1. Prepare the Dumplings: If using store-bought ricotta, put it in a sieve set over a bowl for about 30 minutes to allow any excess moisture to drain.
2. Homemade ricotta does not need additional draining.
3. In a bowl, combine the ricotta, eggs, breadcrumbs, pecorino, parsley, and several grinds of black pepper.
4. Mix thoroughly with a fork.
5. Refrigerate for 30 minutes to firm the mixture so the dumplings will be easier to shape.
6. Make a bed of flour on a dinner plate.
7. For each dumpling, use 1 heaping teaspoon of the ricotta mixture and roll it between your palms into a ball about 3/4 inch (18 millimeters) in diameter.
8. Roll in flour to coat lightly, then arrange on a tray.
9. You should be able to make sixty to sixty-five balls.
10. You can make the balls up to 4 hours ahead.
11. Refrigerate uncovered on the tray.
12. Bring the chicken broth to a boil in a 4-quart (4-liter) pot.
13. Reduce the heat to a bare simmer and add the balls.
14. Cook until they float to the surface, 2 to 3 minutes; do not allow the broth to boil or the dumplings may break apart.
15. Divide among eight soup bowls and serve at once, garnishing with chopped parsley.

milk, eggs, fresh breadcrumbs, freshly grated pecorino cheese, flatleaf parsley, freshly ground black pepper, flour, chicken broth

Taken from www.cookstr.com/recipes/chicken-soup-with-ricotta-dumplings (may not work)