Serves: 4
Total Calories: 419

8 cups homemade Meat Broth or Chicken Broth or a mix of half store-bought broth and half water
4 cups day-old seedless rye bread or whole-wheat bread
1 cup milk
2 tablespoons unsalted butter
1/2 cup minced onion
3 ounces salame, mortadella, or smoked ham, very finely chopped
2 large eggs, beaten
2 tablespoons chopped fresh chives or fresh flat-leaf parsley
salt and freshly ground black pepper
1 cup (about) all-purpose flour
1/2 cup freshly grated Parmigiano-Reggiano

1 Prepare the broth, if necessary. Then, in a large bowl, soak the bread in the milk for 30 minutes, stirring occasionally. The bread should begin to crumble.

2 In a small skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until golden, about 10 minutes.

3 Scrape the contents of the skillet onto the bread. Add the meat, eggs, chives or parsley, and salt and pepper to taste. Stir in enough of the flour, a little bit at a time, so that the mixture just holds its shape. Let stand 10 minutes.

4 Moisten your hands with cool water. Scoop up about 1/4 cup of the mixture and shape it into a ball. Roll the ball in flour. Place the dumpling on a piece of wax paper. Repeat with the remaining mixture.

5 Bring a large pot of water to a boil. Reduce the heat so that the water is just simmering. Carefully drop in half of the dumplings, or just enough so that the pot is not crowded. Cook 10 to 15 minutes or until the dumplings are cooked through. With a slotted spoon, transfer the dumplings to a plate. Cook the remaining dumplings in the same way.

6 When ready to serve the soup, heat the broth to simmering. Add the dumplings and cook gently for 5 minutes or until heated through. Serve the dumplings in the broth with the grated cheese.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 419
Calories from Fat: 113

More Recipes from the Cook'n in Italy Cookbook:
* Soups
Antonietta’s Bean Soup
Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
Semolina Fritters in Broth
Sicilian Tomato Barley Soup
Spinach, Lentil, and Rice Soup
Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
Tyrolean Bread Dumplings
Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup