1 Italian bread loaf (10 to 14 slices, crust removed, slightly dried)
1-1/2 cups warm milk
8 slices bacon, finely chopped
1 onion, finely chopped
3 eggs, slightly beaten
1/2 pound Genoa salami or prosciutto, finely chopped
1/4 cup grated Parmesan cheese
6 to 7 tablespoons finely chopped fresh parsley, divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
1/2 to 1 cup all-purpose flour
chicken broth, heated
Arbeitsschritte:
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.
Ähnliche Seiten
Italian Lentil Soup Recipe | The Mediterranean Dish