Recipe: Bread Dumpling Soup (Zuppa di Polpettine di Pane)

BREAD DUMPLING SOUP
(ZUPPA DI POLPETTINE DI PANE)

6 cups 1/2-inch cubes day-old bread
2 cups milk
6 eggs; 4 separated, 2 left whole
4 ounces prosciutto di Parma, cut into 1/8-inch dice
1 1/2 cups freshly grated Parmigiano-Reggiano, divided use
1/2 teaspoon freshly grated nutmeg
1/4 cup finely chopped Italian parsley
Salt and freshly ground pepper
2 cups fresh breadcrumbs
1/2 cup extra virgin olive oil
6 cups chicken stock

In a large bowl, cover the bread cubes 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 prosciutto, 1 cup of the Parmesan, the nutmeg, the 2 whole eggs, parsley and salt and pepper to taste and mix well. Roll the mixture into balls about 1 inch in diameter.

In a small bowl, beat the egg whites to a froth. Spread the breadcrumbs on a plate. Roll each ball in the egg whites, then dredge in the breadcrumbs and set on a plate.

In a large, heavy-bottomed skillet, heat the olive oil over medium-high heat until almost smoking. Cook the balls, turning them occasionally, until golden. Transfer to a plate lined with paper towels to drain.

Meanwhile, heat the stock in a medium saucepan until hot. Season with salt and pepper.

Divide the dumplings evenly among 4 warmed soup bowls, pour the hot broth over them and sprinkle the remaining 1/2 cup Parmesan over the top. Serve immediately.

Servings: 4
Source: Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali