Sometimes I make a dinner that I know my children won’t eat. For example, tonight we had this lentil sweet potato dish. As much as I try to get my kids to eat “grown-up” food, it doesn’t always work out. On those occasions, I often make this dumpling soup for them. It is simple and nutritious, and they love it. It’s also a nice alternative to a sandwich in their lunch boxes. The dumpling batter is based on a recipe for dumplings in The Joy of Cooking.
8 cups chicken broth or a combination of water and broth (vegetable broth works too)
1 1/2 cups shredded carrots
2 cups white whole wheat flour
1 tbs. baking powder
½ tsp. salt
3 tbs. butter
1 cup milk
- To make the dough, mix together the flour, baking powder, and salt. In a small saucepan, heat the butter and milk until the butter melts. Add the warm milk mixture to the dry ingredients and mix.
- In a large pot, heat the broth over medium heat. Add 1 cup of the carrots.
- Form ½-inch balls of dough and add them to the pot. Simmer over medium heat for 8-10 minutes. The broth will thicken as the dumpling batter breaks down a bit.
- Divide the soup into four bowls and sprinkle each bowl with the remaining carrots.
This recipe yields 8 servings. The total cost is $1.66, or $.21 per serving. That’s about as cheap as it gets. Serve this soup with a salad and some cheese on the side for an easy, child-friendly dinner.