Comforting Dumpling Soup (Printer-friendly)

Tender dumplings in savory vegetable broth with carrots, celery, and herbs. Ready in under an hour.

# What You'll Need:

→ For the Dumplings

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons unsalted butter, cold and cubed
05 - 1/3 cup milk
06 - 2 tablespoons fresh parsley, chopped

→ For the Soup

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, sliced
10 - 2 celery stalks, sliced
11 - 2 garlic cloves, minced
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - Salt and pepper, to taste
16 - 1 cup frozen peas
17 - 2 tablespoons fresh dill or parsley, chopped

# How to Prepare:

01 - Combine flour, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and chopped parsley to form a soft dough. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Pour in vegetable broth and add bay leaf with dried thyme. Bring to a simmer. Season with salt and pepper to taste.
04 - Drop spoonfuls of dumpling dough (approximately 1 tablespoon each) onto the surface of the simmering soup. Cover pot and cook for 15 minutes without lifting lid to ensure proper steaming.
05 - Add frozen peas and simmer uncovered for 5 additional minutes until heated through and dumplings are fully cooked. Remove bay leaf and adjust seasoning if needed.
06 - Ladle hot soup into bowls and garnish with fresh dill or parsley. Serve immediately while hot.

# Expert Advice:

01 -
  • The dumplings cook right in the broth, soaking up all that savory flavor while staying tender and light
  • It comes together in under an hour but tastes like something that simmered all day
  • The whole house fills with the most incredible aroma of herbs and warming vegetables
02 -
  • Never lift the lid while the dumplings are cooking or they will collapse and stay dense
  • The dough should be soft and slightly sticky, not dry or they will be tough
  • Let the soup simmer gently, never at a rolling boil, or the dumplings will fall apart
03 -
  • Use a cookie scoop for evenly sized dumplings that cook at the same rate
  • Make the dough while the vegetables are sautéing to keep everything moving efficiently
  • Let the soup cool slightly before serving so the flavors have time to marry

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