Ricotta, rice and mustard dumpling soup

Name: Ricotta, rice and mustard dumpling soup recipe
Yield: 4
Ingredients: 250g old vegetables you need to use up (we used leek, carrot, fennel and cabbage, see notes); 30.00 ml extra virgin olive oil; 150g leftover cooked rice; 100g ricotta (or sour cream, creme fraiche or cream cheese); 100g breadcrumbs; 75g chickpea flour; 20.00 ml chopped pickled jalapenos (optional, or substitute another chilli); 1 large egg; 4 garlic cloves, finely chopped; 20.00 ml wholegrain mustard; 1.5l bone broth; Finely grated zest of 1 lemon; 50g pecorino; 125.00 ml chopped mixed herbs (we used chives and coriander); Bread or toast, to serve

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by delicious. team

delicious. team

Sep 06, 2024

"These dumplings are a fun way to use loads of leftover, almost-out-of-date bits and bobs. Add a crusty slice of bread to soak up the juices, and that is a winter warmer not worth wasting." – Eilish Maloney.

This recipe is by Eilish Maloney

250g old vegetables you need to use up (we used leek, carrot, fennel and cabbage, see notes)
1 1/2 tbs extra virgin olive oil
150g leftover cooked rice
100g ricotta (or sour cream, creme fraiche or cream cheese)
1 cup (100g) store-bought breadcrumbs, or homemade from leftover stale bread
1/2 cup (75g) besan (chickpea) flour
1 tbs chopped pickled jalapenos (optional, or substitute another chilli)
1 large egg
4 garlic cloves, finely chopped
1 tbs wholegrain mustard
6 cups (1.5L) bone broth of your choice, or vegetable stock
Finely grated zest of 1 lemon
2/3 cup (50g) finely grated pecorino
1/2 cup chopped mixed herbs (we used chives and coriander)
Bread or toast, to serve

Method

1.

Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper.
2.

Roughly chop the vegetables and place on the prepared tray. Drizzle with oil, season to taste and toss to combine. Roast for 15-20 minutes, until vegetables have softened.
3.

Meanwhile, place the rice, cheese, breadcrumbs, flour, chilli, egg, garlic, mustard and 1/2 tsp each of fine salt and freshly ground black pepper in a food processor and whiz until combined. Add roasted vegetables and whiz until combined and almost smooth.
4.

Add broth or stock to a large saucepan and bring to a simmer over high heat.
5.

With wet hands, roll heaped 1 tbs measures of vegetable mixture into balls. Place, one by one, into simmering stock and cook for 3 minutes, or until firm.
6.

Using a slotted spoon, divide dumplings between bowls and pour some broth over the top. Sprinkle with lemon zest, pecorino and herbs, and serve with bread or toast.