posted by Mimi Hiller 11-28-98 5:10 PM
Italian Sausage Dumpling Soup
1/2 large onion, cut into large dice
olive oil
2 cloves of garlic, minced
6 small red potatoes, rough cut into large dice
1/2 pound baby carrots
1 large can of crushed tomatoes with roasted garlic
1 can Pasta Ready sauce with crushed red peppers
1 Tbl. Superior Touch beef soup base
4-6 cups water
The leaves from 1/2 bunch fresh Italian parsley
2 Tbl. fresh basil (or 2 t. dried)
1 Tbl. fresh oregano (or 1 t. dried)
1 Tbl. fresh rosemary (or 1 t. dried
1 egg (or egg white), lightly beaten
won ton wrappers
1/2 pound Italian sausage, skin removed, or the equivalent bulk sausage
1/2 cup frozen petite peas
1/2 cup frozen white corn
1-pound can artichoke hearts
salt, pepper, to taste
Heat large pot over medium and add enough olive oil to coat bottom. Saute onion until glassy, then stir in the garlic.
Cook about 2 minutes, stirring, until fragrant.
Toss in potatoes and carrots. Cook, stirring occasionally till
potatoes begin to brown slightly, about 5 to 10 minutes.
Add crushed tomatoes and Pasta Ready sauce, along with the water, soup base and herbs.
Turn heat up to high and bring to a boil. Cover pot and turn heat to simmer. Allow to cook this way for 1/2 hour.
While this is cooking, place a won ton wrapper on a flat surface. Brush edges with beaten egg and place a teaspoon of
sausage in the center.
Fold the wrapper in half diagonally, squeezing any air out and sealing the edges tightly.
Repeat with remaining won ton wrappers, until you run out of sausage (or wrappers). These may be set on flour covered tray, covered loosely with plastic wrap and refrigerated until ready to cook.
Bring another large pot of water to a boil. Add a teaspoon of salt and stir well.
When the water comes to a boil, slowly and gently lower the sausage dumplings into the pot one at a time.
You don't want to cook too many at a time, so you may need to do this in batches. Turn heat to medium, cover pot and cook for about 10 minutes.
Remove lid from soup, raise heat and stir in the frozen vegetables and the artichoke hearts.
These will cook quickly. Season the broth with salt and pepper, to taste, at this point.
Once you've added the dumplings, you don't want to be doing any heavy-duty stirring.
Carefully remove the dumplings with a slotted spoon and add to the soup.
Serve with warm, crusty bread.
note: Leftover wrappers may be covered tightly and saved for another occasion, or they may be sliced and tossed into this or any soup to be used as noodles.
If you have a special occasions, use small cookie cutters on these to dress up your meal.
The dumplings may be cooked like pot stickers instead: saute over high heat on one side till brown,do not try to lift.
Add a cup of water to the frying pan, cover and steam for several minutes.