Ingredients 300 g spinach (about a bunch), trimmed
1 cup parsley
450 g Ricotta
1 egg, beaten
¼ tsp nutmeg
50 - 80 g plain flour, plus a bit extra
30 g Parmesan cheese
5 cups chicken stock or use a bought one.
Blanch the spinach and parsley for less than a minute.
Drain, rinse under cold water, and squeeze out as much excess water as you can.
Put in a blender or processor, process, and transfer to a bowl.
Add the ricotta, egg and nutmeg, season to taste, and mix well.
Slowly stir through the flour and the Parmesan. Add more flour if the mixture is very "wet".
Boil a saucepan of water,
Make a heaped tsp of the ricotta mixture into an oval or round shape, roll lightly in the flour and add ONE only to the saucepan.
This is to test it - my first few did not work as they disintegrated, so I had to add quite a bit more flour until I dropped one in, and it did not disintegrate!
When you get the right consistency, and they do not disintegrate, throw out the water, and put the soup in the pot. Add salt and pepper to taste however if you are using bought soup do NOT add salt, as there will already be salt in there.
Meanwhile put all the dusted dumplings on a tray on baking paper, making sure you only have a single layer.
Bring soup to the boil.
I had some broccoli soup left over, so used this with my chicken soup, hence it is not so "clear"
Once the soup is simmering, add the rest of the dusted dumplings in batches.
Take out with a slotted spoon and put into separate serving bowls.
Put some soup on top of each bowl, top with a bit of Parmesan and serve.
I served it with my cheese and chives savoury biscuits.