Soy sausage, kale and cornmeal dumpling soup

3/4 cup white whole wheat flour
3/4 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 1/2 tablespoons olive oil

2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
4 large garlic cloves, pressed or minced
4 Turkish bay leaves
1 tablespoon chopped fresh thyme
1 pound Italian flavor soy sausage, sliced into 1/4-inch-thick rounds
6 cups low-salt chicken broth
2 14.5-ounce cans diced tomatoes in juice
1 teaspoon hot pepper sauce (optional)
1/8 teaspoon ground allspice
1 large bunch kale, stems cut off and sliced or torn into pieces (about 12 cups packed)

For dumplings:
Whisk first 5 ingredients in medium bowl. Stir in milk and olive oil. Let stand at least 1 hour and up to 2 hours in the fridge, covered.
For soup:
Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes. Add sausage; sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.
Add greens to simmering soup. Drop in dumplings by the tablespoon. Cover; reduce heat to low. Simmer until dumplings are tender and cooked through, 20 to 25 minutes. Season soup with salt and pepper. Ladle soup and dumplings into bowl.

Recipe adapted from


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