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Ingredients
For the Dumplings:
1 cup all-purpose flour
1 egg
2 tablespoons olive oil
A pinch of salt
Water as needed
For the Filling:
1 cup ground chicken (or minced cooked chicken)
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon chopped parsley
¼ teaspoon paprika
Salt and pepper, to taste
For the Soup:
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
5 cups chicken broth
½ teaspoon dried oregano
¼ teaspoon cumin
½ teaspoon turmeric (optional for color)
Salt and pepper, to taste
Juice of ½ lemon
Fresh parsley or green onions for garnish
Instructions
Make the Dough
Combine flour, egg, olive oil, and salt in a bowl. Add water little by little until a soft, smooth dough forms. Cover and rest for 20 minutes.
Prepare the Filling
In a small bowl, mix ground chicken with garlic, olive oil, parsley, paprika, salt, and pepper.
Assemble the Dumplings
Roll out the dough thinly on a floured surface. Cut into small circles. Place a spoonful of filling in the center of each, fold, and pinch edges to seal tightly.
Prepare the Soup Base
Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until softened.
Add broth, oregano, cumin, turmeric, salt, and pepper. Bring to a gentle boil.
Cook the Dumplings
Drop the dumplings into the simmering broth. Cook for about 10–12 minutes until they float and the filling is cooked through.
Finish with Lemon
Stir in lemon juice and adjust seasoning to taste. Garnish with chopped parsley or green onions.
Serve
Ladle the soup into bowls and drizzle a bit of olive oil on top for a true Mediterranean touch.
Serving Suggestion
Enjoy this warm, hearty soup with crusty bread or a side of Greek salad. It’s light, comforting, and full of Mediterranean flavor.
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