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Mexican Foam Soup -- Sopa de Espuma
From Dorothy McNett's recipes at www.dorothymcnett.com. This is called "foam soup" because the tiny dumplings are light as foam.
7 - 8 cups chicken, beef, or vegetable broth
Heat the broth and tomato sauce in a deep saucepan, bringing it to a boil. In meantime, melt the butter in a glass or ceramic batter bowl for 30 - 45 seconds in microwave. Whisk together the flour and baking powder and then blend it into the melted butter. Add the eggs one at a time and mix well. Blend in the finely grated cheese. Drop this mixture by teaspoonfuls into the boiling broth, reduce heat to medium high. Cover and cook about 7 minutes or until the dumplings are done.
Recipe created 2017-02-20.