Italian chicken dumpling soup

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


350 g (12 oz) minced (ground) chicken

75 g (2¾ oz/1 cup, firmly packed) fresh breadcrumbs

70 g (2½ oz/ 2/3 cup) finely grated parmesan cheese

1 ½ tablespoons rinsed, chopped capers

2 tablespoons chopped basil

1 egg yolk

1.25 litres (44 fl oz/5 cups) good-quality chicken consommé or home-made chicken stock

chopped flat-leaf (Italian) parsley, to serve


1. To make the dumplings, use your hands to mix all the ingredients except the egg yolk, consommé and parsley in a medium bowl and combine well. Season with salt and freshly ground black pepper, then add the egg yolk and mix to combine.

2. Take heaped teaspoonfuls of the mixture and use your hands to roll into balls, placing the dumplings in a single layer on a plate or tray as you roll. Cover and refrigerate until required.

3. Bring the consommé to a gentle simmer, add the dumplings then cook over medium heat for 10 minutes or until just cooked through. Serve immediately, topped with the parsley.