No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Portuguese Potato Dumpling Soup

  • Yield: 2 quarts


  • 2 large baking potatoes (about
  • 1 3/4 pounds)
  • 2 teaspoons salt
  • 2 to 3 ounces diced ham, ground in a food processor to equal
  • 1/3 cup
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground freshly grated nutmeg
  • 1 cup all-purpose flour
  • 2 1/2 cups reduced-sodium beef broth
  • 2 cups reduced-sodium chicken broth
  • 1 1/2 cups water
  • 1 cup diced yellow onion
  • 1 cup peeled, sliced carrots
  • 1 tablespoon chopped fresh parsley
  • 6 tablespoons vegetable oil


  • Wash the potatoes and place in a small saucepan. Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender. Drain.
  • Peel the potatoes while they are still warm. (Not too hot, or you might burn your hands.) Place the peeled potatoes in a ricer over a small bowl and push through. Alternatively, using the back of a spoon or a rubber spatula, mash the potatoes through the holes in a colander into a bowl set below it. You can mash the potatoes by hand, but the dumplings wonít be as fluffy.
  • Add the ham, Parmesan cheese, beaten eggs, butter, nutmeg, and the remaining 1 teaspoon of salt to the mashed potatoes. Mix well to combine.
  • Line a small baking sheet with paper towels and place the flour in a small mixing bowl.
  • Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each. Toss each dumpling in the flour, shake off the excess, and place on the prepared baking sheet. Set aside.
  • In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots, and parsley. Bring to a boil and boil for 10 minutes. Turn off the heat and cover to keep warm.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat. Add one-third of the potato dumplings to the skillet, leaving enough room to turn them. Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer with a ladle to a paper towelñlined plate or baking sheet. Continue to brown the remaining dumplings, using 2 tablespoons of oil for each batch.
  • Heat the beef-chicken stock over medium-high heat until simmering. Using a ladle, carefully place the dumplings into the simmering stock. Simmer the dumplings for 3 to 5 minutes. Serve immediately since the dumplings are fragile.