Thursday, 15 March 2012

[] *~RecipeGarden~*~ Dumplings in Broth---with Greens


DUMPLINGS IN BROTH---Veal dumplings and tortellini in broth with spring greens.

5 cups mixed spring greens, chopped
2 tbs oil
1 egg, beaten
1/2 cup breadcrumbs
1/4 cup ricotta cheese
3/4 pound ground veal
1 pound spinach, mushroom or cheese tortellini
1/4 cup grated Parmesan cheese
1 clove garlic, grated
A little nutmeg
Salt and Pepper
2 quarts chicken stock

Bring stock to a boil. Lower heat to a simmer. In a bowl, season veal with salt and pepper. Add ricotta and nutmeg. Mix in breadcrumbs, garlic, egg, Parmesan and oil. Roll veal mixture into 24 walnut size balls. Add dumplings to broth, simmer 10 min. Add tortellini cook 3 min. more. Stir in greens to wilt, turn off heat, let stand 2 min. Serve in bowls...MAKES 4 SERVINGS.

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