Vegetarian Dumpling Soup

This vegetarian dumpling soup is the embodiment of comfort food. Fluffy semolina dumplings make this soup hearty and cozy, just like a warm blanket for your belly.

Dumplings soup is one of the dishes that reminds most people of childhood. My mother used to make chicken soup with dumplings on Sundays, and it was one of the highlights of my week. It's also one of my fondest childhood memories.

This vegetarian dumplings soup is a meatless reiteration of the recipe I grew up with. You can, of course, add chicken to it, but I personally like it better without. Even as a kid, I used to fish the dumplings and veggies and leave the chicken for others to enjoy.

Most recipes for soup dumplings use flour and baking powder, but I find semolina dumplings to be so much better.

They are super easy to make and extra fluffy. If you make them right, you won't ever have to deal with hard dumplings ever again.

Ingredients and substitutions

Semolina — Coarse semolina is best for this recipe, and it's the best way to get the fluffiest dumplings. Fine semolina has a different texture, and it may result in chewy dumplings.

Eggs — The eggs should be at room temperature for best results with the dumplings.

Olive oil — As always, some quality extra virgin olive oil can really make a difference in a veggie soup. If you don't want to cook with oil, saute the veggies in a bit of stock instead.

Veggies — I make the soup with a combination of onions, carrots and leeks, but you can also add celery, courgette or parsnip.

Fresh rosemary and thyme — If you don't have fresh herbs, substitute with 1 tablespoon of Italian seasoning mix.

Potatoes — Waxy potatoes are best for this dumpling soup because they retain their shape well after boiling.

Tips for making perfectly fluffy dumplings

One of the biggest mistakes you can make when making semolina dumplings is adding anything else other than eggs and semolina.

You don't need oil, stock, butter, or worse, baking soda. You can actually get perfect, fluffy dumplings using just eggs and coarse semolina.

The secret to getting the best dumplings for soup every time is weighing your eggs.

As a rule of thumb, you should use the same amount of coarse semolina as the total weight of the eggs you're using (weighed whole, with the eggshell).

This pretty much means that you need 70 grams (2.5 oz) semolina for a large egg that weighs 70 grams. (2.5 oz). If the egg is larger or smaller, adjust the semolina accordingly.

It's also important to make the semolina and egg mix for the dumplings and allow it to rest for at least 10 minutes (or more) before adding it to the soup. That's crucial for reaching the right consistency.

How do you make vegetarian dumpling soup?

• Start by making the dumpling mix. Beat the eggs in a medium bowl, then start adding the semolina gradually. Add the salt halfway through. Mix until you have a smooth paste and set aside. The mix will become thicker as it rests.
• Meanwhile, make the soup. Heat the olive oil in a large, heavy-bottomed pot that has a lid (a Dutch oven is perfect). Add the onion and saute over medium heat for 3-4 minutes until it softens.
• Add the carrot and leek and continue to cook for 4-5 minutes, occasionally stirring.
• Stir in the garlic, rosemary and thyme and continue to cook for another minute until fragrant.

• Next, add the potatoes and stock and bring to a boil. Lower the heat and simmer for 10-15 minutes until the potatoes are fork-tender.
• When the potatoes are cooked through, check the heat and make sure the soup is slowly simmering. Start adding the dumplings one by one with a spoon (see the video in the recipe card). Make them as small or large as you want.
• Once all the dumplings are in, continue to simmer for 5 minutes. The dumplings will become fluffy and will rise to the top. Turn off the heat, place the lid on the pot and allow it to rest for 10 more minutes.
• Sprinkle with freshly chopped parsley and serve hot.

Recipe notes and tips

• This vegetarian soup with dumplings is quite hearty, but you can serve it with some crusty bread or garlic bread for an extra filling meal.
• If you're not a vegetarian, feel free to add cooked chicken to the soup.
• The soup will keep well in the fridge for up to 3 days in an airtight container. You may need to add some water or stock when reheating because the dumplings will continue to soak up some of the liquid.

If you liked this vegetarian dumpling soup, you might also like some of my other easy veggie soup recipes:

• Coconut Curry Soup with Crispy Tofu
• Instant Pot Minestrone Soup
• Creamy Vegetarian Tortellini Soup
• Easy Barley Soup with Vegetables
• Creamy Spiced Chickpea Soup with Coconut and Lime

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