1 t olive oil
1 clove garlic, pressed
1 can (15 oz) crushed tomatoes, undrained
1 1/2 c chicken broth
1/4 c snipped fresh basil
1/4 cup ricotta cheese
2 T grated fresh Parmesan cheese
1 egg white, lightly beaten
1/2 t salt
1/4 t coarsely ground black pepper (add more than this)
1/3 cup flour
thinly sliced fresh basil
1. For soup, combine oil and garlic in pan; cook and stir over medium heat 1-2 minutes or just until garlic begins to turn light golden brown. Immediately add tomatoes, chicken broth and basil. Bring to a boil. Reduce heat; simmer 5-7 minutes, stirring occasionally.
2. Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in bowl; mix well. Add flour; stir just until combined. Using cookie scoop, scoop dumpling mixture directly into simmering soup. Cook until dumplings float to the surface, about 2 minutes. Remove from heat. Ladle soup into bowls; sprinkle with thinly sliced fresh basil.
Soup should be gently simmering when dumplings are added. Do not boil soup or the tender dumplings may break apart. Serve soup soon after cooking dumplings to maintain the texture of them. For the most tender dumplings, carefully measure flour by lightly spooning into cup and leveling off with a knife. Do not over mix the batter once the flour has been added.