Roman Soup

Name: Roman Soup
Total time: 20 min
Yield: 3 servings
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

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

20 min · serves 3

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

Steps

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

More recipes with breadcrumbs, broth or stock, butter, eggs, parsley, nutmeg, flour or parmesan

Adapted from “Roman Soup” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.