Spicy Bulgarian Tomato Dumpling Soup

This basis for this recipe can be found in the cookbook "Sundays at the Moosewood Restaurant." I've modified it a little. It's not technically poetry, but it tastes like it, so here it is on my poetry blog. Enjoy!

Soup (start 45 minutes before you want to serve dinner!)

1 large onion, diced
4 garlic cloves, minced
3 tbsp. olive oil
3 jars strained tomatoes
4 tsp. hot chili powder
1/4 tsp. cayenne
2 tbsp. white flour
4 c. vegetable stock

In large soup pot, saute onions and garlic until onions soften but have not yet browned.
Add all other ingredients. Using a hand processor, blend coarsely (break down the onions).
Bring to a boil then cover, reduce heat and simmer 30 min. If need be, you can then turn the pot off and leave it covered and waiting; bring it back to a low boil when you start the dumplings.

Dumplings (let soup simmer 15 minutes before starting dumplings!)

2 tbsp. butter
2 eggs, separated
1/4 c. couscous
3/4 c. white flour
2 tbsp. finely chopped fresh dill
1/3 c. milk

Steam the couscous in a small bowl by adding 1/4 boiling water; cover, let stand 5 min.
Separate the eggs--yolks in a large bowl, whites wherever you plan to beat them.
Cream the butter with the egg yolks until smooth.
Add steamed couscous, flour, dill, and milk, and blend well.
Beat egg whites until stiff, then fold into the dumpling mixture.
Return soup to a low boil. Drop dumpling mixture into soup one rounded tablespoon at a time.
Cook, covered, 15 minutes, stirring gently once.
Serve immediately, topped with fresh parsley and grated Keshkeval cheese (also commonly known by its Italian name, Cacciocavallo).