Tomato Soup with Dumplings
Cozy Up with Grandma’s Tomato Soup with Dumplings (Or Knockerlach!)
Is there anything more comforting than a warm bowl of tomato soup on a chilly day? This isn’t just any tomato soup, though. This is a deeply flavorful, soul-satisfying Tomato Soup with Dumplings – often called Knockerlach in some families! It’s a recipe passed down through generations, and we’re thrilled to share it with you. Forget the grilled cheese (though, no judgment if you still want some!), these tender, fluffy dumplings cook right in the soup, absorbing all that delicious tomato flavor.
This recipe is more than just a meal; it’s a hug in a bowl. The slightly sweet and tangy tomato base, combined with the pillowy dumplings, creates a perfect harmony of textures and tastes. It’s surprisingly easy to make, and the aroma that fills your kitchen will be irresistible.
What makes this Tomato Soup with Dumplings special?
- Homemade Goodness: We start with fresh tomatoes (though canned can be used in a pinch!) and build the flavor from scratch.
- The Dumplings! Forget store-bought – these dumplings are quick to make and add a unique, comforting element.
- Family Favorite: This recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners or cozy weekends.
Tips for the Best Tomato Soup with Dumplings:
- Tomato Quality: Use ripe, flavorful tomatoes for the best results. Roma or plum tomatoes are excellent choices.
- Blending is Key: Blending the soup creates a smooth, velvety texture. An immersion blender works best, but a regular blender will do (just be careful when blending hot liquids!).
- Dumpling Consistency: The dumpling batter should be thick but runny. You want it to drop easily from a spoon, but not be too thin.
- Don’t Overcrowd: When dropping the dumplings into the soup, don’t overcrowd the pot. Work in batches if necessary.
Frequently Asked Questions
Q: What are Knockerlach?
A: Knockerlach are small, soft dumplings traditionally cooked in soup, particularly in Eastern European Jewish cuisine. The name comes from the Yiddish word for ‘little dumplings’.
Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can! Use two 28-ounce cans of crushed tomatoes or diced tomatoes. You may need to adjust the seasoning slightly.
Q: Can I make this soup ahead of time?
A: Absolutely! The soup can be made a day or two in advance and stored in the refrigerator. Add the dumplings just before serving.
Q: Can I freeze this soup?
A: Yes, but it’s best to freeze the soup before adding the dumplings. The dumplings may become mushy if frozen with the soup.
Q: What if my dumplings are falling apart?
A: The batter might be too thin. Next time, use a little more flour. Also, avoid stirring the soup vigorously after adding the dumplings.
Get ready to experience a taste of comfort and tradition with this delightful Tomato Soup with Dumplings! It’s a recipe you’ll make again and again.
Tomato Soup with Dumplings (Or Knockerlach)
Ingredients
- 2-3 tablespoons oil
- 3 medium onions peeled and diced
- 5 large tomatoes peeled and diced
- 2 15-16 ounce cans tomato sauce
- 1 3 ounce can tomato paste
- 3-4 cups water
- ½ teaspoon salt
- 1 teaspoon sugar
- 3 eggs
- 1 tablespoon oil
- ½-¾ cup flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Heat oil in a large soup pot. Add onion and saute until translucent, 5-6 minutes.
- Add the peeled tomatoes. Cook until soft. Add tomato sauce and paste. Add 3 cups water and seasoning. Cook for 45 minutes.
- Let cool and blend. Taste and adjust seasoning. Add ½- 1 cup water to thin soup if desired.
- Bring soup back to a boil. Meanwhile, prepare the dumplings. With a fork, whisk together eggs and oil, salt and pepper. Add ½ cup flour, adding more until you have a thick and runny batter. Don't add too much as you want it to still be runny. Drop teaspoons of batter into the boiling soup. They should drop right out of the teaspoon. Let dumplings cook for a few minutes and serve.
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