1 large onion, diced
4 garlic cloves, minced
3 T. olive oil
6 c. chopped fresh tomatoes (or drained canned
2-3 tsp. hot chili powder
2 T. unbleached white flour, sifted
1 tsp. salt
1/2 tsp. freshly ground black pepper
4 c. tomato juice
2 T. butter, at room temp.
2 eggs, separated
1/4 c. quick-cooking couscous
1/4 c. boiling water
3/4 c. unbleached white flour, sifted
1/4 tsp. salt
2 tsp. fresh dill weed or 1 tsp. dried
1/3 c. milk
grated sharp cheddar cheese
In a medium soup pot, saute the onions and garlic in the oil, stirring frequently, until the onions begin to soften. Add the tomatoes and cook until the onions are golden and the tomatoes soft. Stir in the chili powder, flour, salt, and pepper and mix well to coat the vegetables evenly. Pour in the stock slowly while whisking diligently to completely dissolve the flour. Coarsely blend the soup in a blender or food processor and return it to
the pot. Bring the soup to a boil, then reduce the heat and simmer it gently for 20-30 minutes.
While the soup simmers, prepare the dumplings. Cream the butter with the egg yolks until smooth. Place the couscous in a small bowl. Pour the boiling water over the couscous, cover the bowl with a plate or pot lid, and allow it to steam for 5
minutes. Add the steamed couscous and the flour, salt, dill, and milk to the butter mixture and blend well. In a separate bowl, beat the egg whites until stiff and then fold them into the
couscous mixture. Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered, for about 15 minutes. The dumplings will rise to the top; scoop one out and test it to be sure it is thoroughly cooked. Served immediately, topped with cheddar cheese.