Bread Dumpling Soup
6 cups 1/2 inch cubes (day old bread)
2 cups milk
6 large eggs, 4 separated, 2 left whole
6-8oz of Prosciutto Di Parma, cut into small dice
1 1/2 cups Parmesan
1/2 tsp nutmeg
1/4 cup finely chopped Parsley
Salt and Pepper to taste
2 cups breadcrumbs
6 cups chicken stock
1) In large bowl, cover the bread with milk. Allow to sit for 10 minutes. Preheat oven to 425°
2) Lightly beat the egg yolks in another large bowl. Squeeze the excess milk from the bread and transfer to bowl with the egg yolks. Add the Prosciutto, 1 cup of Parmesan, nutmeg, the 2 whole eggs, parsley and salt & pepper to taste.
3) In small shallow bowl beat the egg whites to a froth. Roll each ball in the egg whites, then dredge in breadcrumbs.
4) Place balls on a parchment paper lined cookie sheet. Once all completed place in oven, and bake until browned on outside. Mine took about 20 minutes.
5) While baking heat chicken stock in a medium saucepan.
6) Divide dumplings into soup bowls, add greens if using. Then pour hot broth over them and sprinkle with Parmesan.
7) Mangia!! Mangia!!
