SOUPS, CHOWDERS, & CHILIS

Canederli in Brodo (Italian Dumplings in Broth)

TESTER’S COMMENTS

These are tasty when served warm in the broth—or eaten out of hand. I made 2-inch balls and boiled them for about 10 minutes. To make rolling the balls easier, first moisten your hands with water.

–M.A.J.

 

1	Italian bread loaf (10 to 14 slices, crust removed, slightly dried)
1½	cups warm milk
8	slices bacon, finely chopped
1	onion, finely chopped
3	eggs, slightly beaten
½	pound Genoa salami or prosciutto, finely chopped
¼	cup grated Parmesan cheese
6 to 7	tablespoons finely chopped fresh parsley, divided
1	teaspoon salt
1	teaspoon freshly ground black pepper
¼	teaspoon nutmeg
½ to 1	cup all-purpose flour
	chicken broth, heated

 

Moisten bread with milk. Squeeze out excess milk.

 

In a skillet over medium heat, cook bacon with onions for 5 to 8 minutes, or until bacon is crisp. Pour off and discard fat. Set pan aside to cool.

 

Bring a pot of water to a boil.

 

Mix together bread, onions and bacon, eggs, salami, Parmesan, 4 to 5 tablespoons parsley, salt, pepper, and nutmeg. Add enough flour to form soft balls about 3 inches in diameter. (You can make balls another size but must adjust cooking time.)

 

Drop balls, one at a time, into boiling water. Simmer 3-inch balls for 15 minutes, or until each puffs up and rises to the top. Remove balls carefully with a slotted spoon.

 

Serve one or two balls per bowl, covered with heated broth. Garnish with remaining parsley.

 

Makes 8 to 10 servings.

 

My mother came from a small mountain town in northern Italy, and this was a favorite of hers. She married my father, who came from the same town and they had 10 children. So this was a hearty, inexpensive soup for her family! I went to visit my Italian relatives, and they are still making and eating this soup many years later.

Ann Hicks, Indianapolis, Indiana