Roman Soup

This is a dumpling soup, named after the city of Rome in Italy.

This page incorporates text from the public domain cookbook The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

Ingredients

  • 4 oz (115 g) breadcrumbs
  • Stock
  • 3.5 oz (100 g) butter
  • 2 eggs
  • Chopped parsley
  • Salt
  • Nutmeg
  • 2 tbsp flour
  • 1 tbsp grated Parmesan cheese
Roman Soup

Photo: Petar Milošević / Wikimedia Commons / CC BY-SA 4.0

Procedure

  1. Soak the breadcrumbs in a little stock.
  2. Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.
  3. Reduce this, then add flour and Parmesan cheese.
  4. Form this mixture into little quenelles, and boil them in stock for a few minutes.
  5. Put them into a tureen and pour a good clear soup over them.