These dumplings come together in just minutes with pantry staples, and I don’t even need to cook them separately—they go straight into the soup pot! I love that I can mix them up while my soup simmers, then just drop them in and let the magic happen. The combination of Italian herbs and garlic makes them incredibly flavorful, and they’re versatile enough to work with almost any soup or stew I’m making. Plus, I can customize them with fresh herbs or even cheese if I’m feeling indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by whisking together the flour, baking powder, salt, Italian seasoning, garlic powder, and parsley in a medium mixing bowl.
Then I stir in the milk and oil until just combined. I avoid overmixing so the dumplings stay light and fluffy.
Once my soup or stew is gently simmering, I drop heaping tablespoons of the dough right on top of the liquid.
I cover the pot with a tight-fitting lid and let the dumplings simmer for about 10 to 12 minutes—without lifting the lid.
To check if they’re done, I cut one in half. It should be soft and fully cooked in the center.
I serve the dumplings hot, nestled right in the soup or on the side.
Servings and timing
This recipe makes about 8 to 10 dumplings and takes only 20 minutes total—10 minutes to prep and 10 minutes to cook. It’s just the right amount to top a medium pot of soup and serve 4 to 6 people generously.
Variations
I like to experiment with different herbs like rosemary, thyme, or dill depending on the soup I’m making. For a cheesy version, I add a handful of shredded cheddar or Parmesan to the dough. If I want a heartier dumpling, I use whole wheat flour, and sometimes I add a pinch of black pepper or a touch of smoked paprika for a deeper flavor.
Storage/Reheating
If I have leftover dumplings, I keep them right in the soup and store everything in an airtight container in the fridge for up to 3 days. When reheating, I warm the soup gently on the stovetop to keep the dumplings from breaking apart. I try not to boil them again to preserve their soft texture.
FAQs
Can I make the dumpling dough ahead of time?
I don’t recommend mixing the dough too far in advance, since the baking powder reacts quickly. It’s best to mix and cook right away for the fluffiest result.
What kind of soup works best with drop dumplings?
I love adding them to vegetable, chicken, or creamy soups—anything with a flavorful broth. They’re especially great in stews or thick soups where they can soak up the flavor.
Can I freeze cooked dumplings?
I’ve found that these dumplings don’t freeze well on their own—they tend to get soggy when thawed. It’s better to freeze the soup without dumplings and make a fresh batch when reheating.
Can I use non-dairy milk?
Yes, I’ve had great results using almond milk or oat milk. Just make sure the flavor complements the soup.
What if my dumplings are doughy inside?
It usually means they need a little more time. I make sure the lid stays on tightly during cooking and give them a few more minutes if needed.
Conclusion
These Drop Dumplings are a simple way to bring homemade comfort to any bowl of soup. I love how they turn a basic broth into something heartier and more satisfying, and they’re quick enough for weeknight dinners but special enough to serve guests. Once I started making them, they became a must-have in all my winter soups.
These fluffy, herby drop dumplings are the perfect topper for any soup or stew. Easy to make in one bowl and simmered right in the pot for cozy comfort.
