In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.
Pillowy ricotta dumplings replace the typical meatballs in this comforting vegetarian version of the classic Italian wedding soup. To make them, mix ricotta, Parmesan, breadcrumbs, and egg, then roll into balls and drop them into the simmering broth. As they cook, the gnudi-like balls float to the surface, transforming into tender dumplings that give traditional meatballs a run for their money. A generous amount of escarole, fennel, and garlic creates a flavorful foundation, while a liberal amount of cheese and fresh lemon brighten up the soup. If you’d like, feel free to replace the ditalini with a can of rinsed, drained white beans.
Recipe information
Ingredients
3
Tbsp. extra-virgin olive oil
2
large onions, finely chopped
1
small fennel bulb, fronds reserved, thinly sliced
8
garlic cloves, finely grated
¼
tsp. crushed red pepper flakes
1
Parmesan rind (optional)
4
cups low-sodium vegetable broth
1
large egg yolk
1½
oz. Parmesan, finely grated (about ¾ cup), plus more for serving
1
cup whole-milk ricotta
½
cup plain dry breadcrumbs (not panko)
¼
cup finely chopped parsley, plus leaves for serving
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
¼
tsp. freshly ground pepper, plus more
⅔
cup ditalini or other small tubular pasta
1
small head of escarole, cut into 1″ pieces
½
tsp. finely grated lemon zest
2
Tbsp. fresh lemon juice
Preparation
- Step 1
Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 2 large onions, finely chopped, and 1 small fennel bulb, thinly sliced (reserve fronds), and cook, stirring often, until softened and deeply browned and frizzled in spots, 10–14 minutes. (You should see some browning on the pot at this point.) Add 8 garlic cloves, finely grated, and ¼ tsp. crushed red pepper flakes and cook, stirring constantly, just until fragrant, about 1 minute. Add 1 Parmesan rind (if using), 4 cups low-sodium vegetable broth, and 5 cups water and bring to a boil. Reduce heat to low so soup is at a very gentle simmer.
Step 2
Mix together 1 large egg yolk, 1½ oz. Parmesan, finely grated (about ¾ cup), 1 cup whole-milk ricotta, ½ cup plain dry breadcrumbs (not panko), ¼ cup finely chopped parsley,