Tomato Soup with Dumplings
Ingredients
- 13 oz canned whole tomatoes chopped
- 1 lb boned thick rib of mutton cut into cubes
- 1 3/4 pint meat stock
- 2 tbsp cooking oil
- 2 onions sliced
- 3 carrots sliced
- 1/2 tsp dried or 1 tsp chopped fresh basil
- 1 tsp salt
- freshly ground black pepper to taste
for the dumplings
- 2 1/4 cup plain flour All purpose
- 4 tsp baking powder
- good pinch salt
- 2 oz butter
- 8 floz tomato puree paste
- 5 tbsp water
- 2 tsp dried or 2 tbsp chopped fresh parsley
Instructions
- Brown meat in heated cooking oil in a heavy-based saucepan.
- Add onion and carrot and fry until onion is translucent.
- Add seasoning, tomato and meat stock. Bring to the boil, cover with lid, reduce heat and simmer until meat is tender.
to make the dumplings
- Sift flour, baking powder and salt. Rub in butter, then add tomato puree, water and parsley and mix lightly to a soft dough.
- Drop teaspoonfuls of dough into soup, cover with lid and simmer for 30 minutes without removing lid.
Calories: 530 kcal
Carbohydrates: 54 g
Protein: 18 g
Fat: 27g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 67 mg
Sodium: 1101 mg
Potassium: 766 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 5613 IU
Vitamin C: 15 mg
Calcium: 223 mg
Iron: 5 mg