•   Saltine Dumplings
  • 4 oz. PREMIUM Saltine Crackers
  • 3-1/2 oz. all-purpose flour
  • 1-1/2 oz. finely grated Parmesan cheese
  • 2 tsp. cornstarch
  • 1 tsp. baking powder
  • 1 tsp. fennel seed, toasted, ground
  • 8 oz. water
  •   Fennel Soup
  • 2 Tbsp. extra virgin olive oil
  • 15 oz. fennel bulbs, thinly sliced
  • 7-1/2 oz. carrots, thinly sliced into rounds
  • 7-1/2 oz. white onions, small diced
  • 1-1/2 oz. minced fresh garlic
  • 1-1/2 tsp. kosher salt
  • 1-1/2 tsp. minced fresh thyme
  • 3 oz. white wine
  • 6 lb. chicken stock


Nutritional facts are based on a single serving
Calories 130
Total fat 3.5g
Saturated fat 1g
Trans fat 0g
Cholesterol <5mg
Sodium 760mg
Carbohydrate 18g
Dietary fiber 2g
Sugars 3g
Protein 6g
Calcium 8%DV
Iron 8%DV


    Saltine Dumplings:
  1. Combine  dry ingredients. Gently stir in water until blended. Cover. Let stand at room temperature 30 min. before using.
  2. Fennel Soup:
  3. Heat  oil in large heavy saucepan on medium heat. Add vegetables, garlic and seasonings; cover. Sweat vegetables until garlic is tender.
  4. Stir  in wine; cook until wine is evaporated. Add stock; bring to boil. Reduce heat to low; simmer, uncovered, until vegetables are tender. Keep warm until ready to use. Or, cool soup then refrigerate until ready to serve.
  5. For each serving:
  6. Heat  1 cup soup to simmering. Using #100 scoop for batter, portion 3 dumplings into hot soup. Cook, covered, 4 min. or until dumplings are cooked through.
  7. Serving Suggestions:

    Serve with additional PREMIUM Saltine Crackers.

    Cut small fennel stems into thin slices to use as a garnish.


    If using reduced sodium chicken stock, add salt to taste.

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