Clear Chicken Broth with Ricotta Dumplings

Ingredients

• 150 g ricotta
• 2 Garlic cloves
• 2 tsp Olive oil
• 1 tbsp paprika paste
• 1 tbsp chopped parsley
• 30 g flour
• 40 g Parmesan
• 1 egg (size S)
• Salt
• pepper freshly ground
• red bell pepper
• yellow bell pepper
• green bell pepper
• 750 ml chicken broth
• 1 packet saffron threads
• parsley

Instructions

1. 1.

   Place ricotta in a bowl. Peel and finely dice the garlic. Heat olive oil, sauté the garlic until fragrant, then add to the ricotta.

2. 2.

   Add paprika paste, parsley, flour, parmesan, and egg; mix well. Season with salt and pepper. Using two teaspoons, scoop out dumplings from the mixture.

3. 3.

   Bring salted water to a boil, drop in the dumplings, and simmer for 6-8 minutes until cooked. Remove with a slotted spoon and drain.

4. 4.

   Clean and finely dice the bell peppers. Heat the broth with saffron. Simmer the pepper cubes in the broth for 2-3 minutes.

5. 5.

   Arrange the dumplings on soup plates, pour over the hot broth, and garnish with parsley leaves before serving.