Prosciutto Dumpling Soup
Mario Batali's Bread Dumpling Soup
- 6 cups 1/2-inch cubes Day-Old Bread
2 cups Milk
6 large Eggs (4 separated; 2 left whole)
4 ounces Mortadella (cut into thin strips)
2/3 cup freshly grated Parmigiano-Reggiano
1/2 teaspoon freshly grated Nutmeg
2 cup fresh Bread Crumbs
- In a large bowl, cover the bread with the milk. Allow to sit for 10 minutes.
- Lightly beat the egg yolks in another large bowl. Squeeze the excess milk from the bread and transfer the bread to the bowl. Add the mortadella, 2/3rds cup of the Parmigiano, the nutmeg, the 2 whole eggs, and salt and pepper to taste and mix well. Roll the mixture into balls about 1 inch in diameter.
- In a small shallow bowl, beat the egg whites to a froth. Roll each ball in the egg whites, then dredge in the bread crumbs, and set on a plate. In a large heavy-bottomed skillet, add the olive oil and heat over medium-high heat until almost smoking. Cook the balls, turning occasionally, until golden. Transfer to a paper towel lined plate.
- Meanwhile, heat the stock in a heavy bottomed pot until simmering. Add the peas, celery, carrots and scallions and cook until just fork tender, about 6 to 8 minutes. Taste and adjust seasoning.
- In the last minute before serving, add the asparagus. Divide the dumplings up among bowls, add a pinch of mint and parsley to each bowl, and then pour the broth and vegetables over, and sprinkle with Parmigiano.