For soup, combine oil and garlic in (3-qt./2.8-L) Saucepan; 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.
Meanwhile, for dumplings, combine ricotta cheese, Parmesan cheese, egg white, salt and black pepper in Small Batter Bowl; mix well. Add flour; stir just until combined. Using Small 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.
3 cups (750 mL)
servings of 1 1/2 cups (375 mL)
Nutrients per serving:
Calories 250, Total Fat 7 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 34 g, Protein 15 g, Sodium 1370 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
2 starch, 1 vegetable, 1 medium-fat meat (2 carb)
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 the dumplings.
For the most tender dumplings, carefully measure flour by lightly spooning into cup and leveling off with a knife. Do not overmix the batter once the flour has been added.