Chicken And Tomato Dumpling Soup

Ingredients

• 3 pints cold water
• 2 onions
• 1 bouquet garni (potherbs)
• 1 cup well-crushed tomatoes
• 1 cup minced chicken meat
• 1 large onion, grated
• 4 tablespoons finely chopped parsley
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 2 cups sifted flour
• 3 level teaspoons baking powder
• 1 tablespoon shortening
• 1 well-beaten egg
• 7 tablespoons water
• 0.5 cup flour
• 0.5 cup water

Method

1. 1 Place bones, 3 pints cold water, 2 onions, bouquet garni, and 1 cup crushed tomatoes in a stockpot. Bring to a boil, then simmer slowly for 2.5 hours.
2. 2 Strain the stock. Season with salt, white pepper, and 3 tablespoons finely minced parsley.
3. 3 Combine 1 cup minced chicken, 1 grated onion, 4 tablespoons chopped parsley, 1 teaspoon salt, 0.5 teaspoon white pepper, 2 cups flour, 3 teaspoons baking powder, 1 tablespoon shortening, 1 egg, and 7 tablespoons water. Work into a smooth dough.
4. 4 Drop spoonfuls of dough into the boiling stock. Cover closely and cook for 15 minutes.
5. 5 Add 1 cup minced chicken to the pot. Dissolve 0.5 cup flour in 0.5 cup water, stir into the stock, and bring to a boil. Cook for 5 minutes.
6. 6 Pour the thickened sauce over the dumplings. Sprinkle with parsley and serve immediately.