Kitchen notes · a little help before you start
Drop Dumplings for Soup
Soft dumplings on a bowl of soup make dinner feel especially generous. These have a gentle herb flavor, with a tender middle ready to catch some broth. Choose a dumpling alongside a spoonful of soup and enjoy the way it turns a familiar bowl into something more substantial.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Combine the dry ingredients
Stir the flour, baking powder, salt and Italian seasoning together before adding milk and oil.
2. Let the dough rest
Rest the thick dough before dropping it into soup so it is ready to portion.
3. Test the center
Check a dumpling with a toothpick; a clean center tells you it has cooked through.
Get to know the ingredients
Flour
All-purpose or whole wheat flour is listed; stir it with the other dry ingredients first.
Milk
Add the milk with the canola oil after the dry ingredients have been mixed together.
Italian seasoning
Mix the Italian seasoning into the flour so the herbs run through the finished dumplings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Drop Dumplings for Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Serve with the soup
Serve the dumplings after they have puffed and cooked through in the covered, simmering soup.
A little more help as you go
Two spoons for portioning
Use two spoons to drop tablespoon portions of the thick dough onto the hot soup.
Freeze dough before cooking
Freeze uncooked dough portions on a baking sheet first, then move the frozen portions into a freezer bag.
A few questions you might have
Can I make the dough ahead?
Yes, the method allows refrigerating the dough for up to twenty-four hours before using it.
Should the soup be hot before adding dumplings?
Yes, drop the dough onto hot, simmering soup before covering the pot to cook them.
Is the dough supposed to be thick?
Yes, the directions describe a thick mixture once the milk and oil are stirred in.
How long can I freeze uncooked portions?
You can freeze the dough portions for up to three months in a freezer bag.
Do frozen dough portions need thawing?
Use a short thaw before adding the portions to hot liquid to cook.
Any more cooking tips?
Storage Store: If your soup dumplings are cooked, you can store them as long as you can store the soup or stew they are cooked in. If you have leftover dough, you can cover tightly and refrigerate for several days before using. Freeze: It’s best to freeze dumpling dough uncooked for future use. You can then make fresh dumplings right as you need them. Simply flash freeze the dumpling dough on a baking sheet, then place the frozen dough balls into a Ziploc bag and freeze them for up to 3 months. Let them thaw for about 30 minutes before adding them to hot water, chicken broth, or stew to cook.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
