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Mario Batali's Bread Dumpling Soup

Bread Dumpling Soup with Spring Vegetables
Prosciutto Dumpling Soup
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Bread Dumpling Soup Recipe: No need to toss day-old bread! Transform it into these hearty dumplings.
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ingredients
  • 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
  • 1/2 cup Extra Virgin Olive Oil
  • 6 cups Chicken Stock
  • 1/2 cup Scallions (sliced)
  • 1/2 cup Celery (thinly sliced)
  • 1/2 cup Carrots (cut into 1/2-inch rounds)
  • 1/2 cup Peas (shelled)
  • 1/2 cup Asparagus (thinly sliced)
  • 1/3 cup Mint (leaves roughly chopped)
  • 1/3 cup Italian Parsley (roughly chopped)
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    6 cups 1/2-inch cubes Day-Old Bread
    2 cups Milk
    In a large bowl, cover the bread with the milk. Allow to sit for 10 minutes.
  • 2
    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
    Salt and Pepper
    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.
  • 3
    2 cup fresh Bread Crumbs
    1/2 cup Extra Virgin Olive Oil
    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.
  • 4
    6 cups Chicken Stock
    1/2 cup Peas (shelled) 
    1/2 cup Celery (thinly sliced)
    1/2 cup Carrots (cut into 1/2-inch rounds) 
    1/2 cup Scallions (sliced)
    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. 
  • 5
    1/2 cup Asparagus (thinly sliced)
    1/3 cup Mint (leaves roughly chopped)
    1/3 cup Italian Parsley (roughly chopped)
    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. 

    Helpful Tips:
    1. You can substitute bologna or leftover meat in place of the mortadella. Any hard cheese can be used in place of the Parmigiano Reggiano.
    2. Buy nutmeg in its whole form for the purest flavor.
    3. Fresh bread can be used in this recipe, but save a few bucks by using up your leftover day-old bread.
    4. Add the asparagus at the last minute to preserve the texture and crunch.
     
 
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