Ingredients:
1 large onions, diced
4 garlic cloves, minced
3 tablespoons olive oil
6 cups chopped fresh tomatoes
2 -3 teaspoons hot chili powder
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable stock or 4 cups tomato juice
2 tablespoons butter, at room temperature
2 eggs, separated
1/4 cup couscous
1/4 cup boiling water
3/4 cup flour
1/4 teaspoon salt
2 teaspoons fresh dill weed ( 1 tsp dried)
1/3 cup milk or 1/3 cup vegetable stock
chopped fresh parsley
grated sharp cheddar cheese
Directions:
In a medium soup pot, saute the onions and garlic in oil, stirring frequently until onions begin to soften.
Add the tomatoes and cook until the onions are golden and the tomatoes are soft.
Stir in the chili powder, flour, salt, and pepper an mix well.
Pour in the stock slowly while whisking to completely dissolve the flour.
Coarsely blend the soup in a blender or food processor and return it to the pot.
Bring the soup to a boil, then reduce heat and simmer for 20-30 minutes.
As soup simmers, prepare the dumplings. Cream the butter with the egg yolks.
Place the couscous in a small bowl; pour the boiling water over the couscous, cover the bowl with a plate and allow it to steam for 5 minutes.
Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well.
In a separate bowl, beat the egg whites until stiff and then fold them into the couscous mixture.
Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered for about 15 minutes.
The dumplings will rise to the top.
To test dumplings, scoop one out and check to see if it is thoroughly cooked before serving.
Serve hot, topped with fresh parsley and cheddar cheese.
Servings: 6
Time preparation: 40 min.
Time total: 85 min.