Drop Dumplings for Soup

Course: Bread and Baked Goods

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 190cal

These super easy Drop Dumplings are perfect for any soup, stew, or casserole to turn it into a hearty meal fit for the whole family!

In a medium mixing bowl, stir together the flour, baking powder, salt and Italian seasoning. Add the milk and canola oil, and stir until combined — the mixture will be thick.
Let the dough sit for 10 minutes or refrigerate it up to 24 hours before using it.
Use two spoons to drop dough by the tablespoon onto hot, simmering soup.
Cover and cook for 10-15 minutes, until puffed and cooked through. You can tell that they are cooked when a toothpick in the center comes out clean.
Serve.

Storage

Store:If your soup dumplings are cooked, you can store them as long as you can store the soup or stew they are cooked in.
If you have leftover dough, you can cover tightly and refrigerate for several days before using.
Freeze: It's best to freeze dumpling dough uncooked for future use. You can then make fresh dumplings right as you need them. Simply flash freeze the dumpling dough on a baking sheet, then place the frozen dough balls into a Ziploc bag and freeze them for up to 3 months. Let them thaw for about 30 minutes before adding them to hot water, chicken broth, or stew to cook.