Ingredients Jump to Instructions ↓

  1. 3 onions (medium) 1 can(s) chicken broth 1 1/2 cup(s) water 1 tablespoon(s) olive oil 1 tablespoon(s) butter or margarine 1 teaspoon(s) salt 1 teaspoon(s) pepper 1 cup(s) all purpose flour 1/2 teaspoon(s) baking powder 1 tablespoon(s) butter or margarine , reserved for dumplings 3/4 cup(s) water , reserved for dumplings

Instructions Jump to Ingredients ↑

  1. In a 2 quart pot, add 1 tablespoon butter to one tablespoon olive oil and heat. Add sliced onions and cook until onions are soft and brown in colour. Once onion show brown colour, add chicken broth and water and simmer in a covered pot. Add dumplings and cook on low heat until dumplings increase to twice the original size. Mix together in a bowl flour, baking powder, and margarine until soft grain-like mixture forms. Add water and form into loose ply-able dough. Shape into small balls about ½ in diameter and add to soup.


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