Spicy Bulgarian Tomato Dumpling Soup

Soup
1 large onion, diced
4 garlic cloves, minced
3 tablespoon olive oil
6 cups chopped fresh tomatoes (or drained canned tomatoes)
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2-3 teaspoons hot chili powder
1 tablespoons unbleached white flour, sifted
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 cups vegetable stock, tomato juice, or water

Dumplings
2 tablespoons butter, at room temperature
2 eggs, separated
¼ cup quick-cooking couscous
¼ cup boiling water
¾ cup unbleached white flour, sifted
¼teaspoon salt
2 teaspoons fresh dill weed (1 teaspoon dried)
⅓ cup milk or vegetable stock
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Chopped fresh parsley
Grated sharp cheddar cheese

In a medium soup pot, sauté the onions and garlic in the oil, stirring frequently, until the onions begin to soften. Add the tomatoes and cook until the onions are golden and the tomatoes soft.

Stir in the chili powder, flour, salt, and pepper and mix well to coat the vegetables evenly. Pour in the stock slowly while whisking diligently to completely dissolve the flour. Coarsely blend the soup in a blender or food processor and return it to the pot. Bring the soup to a boil, then reduce the heat and simmer it gently for 20 to 30 minutes.

While the soup simmers, prepare the dumplings. Cream the butter with the egg yolks until smooth. Place the couscous in a small bowl. Pour the boiling water over the couscous, cover the bowl with a plate or pot lid, and allow it to steam for 5 minutes. Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well. In a separated bowl, beat the egg whites until stiff and then fold them into the couscous mixture.

Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered, for about 15 minutes. The dumplings will rise to the top; scoop one out and test it to be sure it is thoroughly cooked.


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