Spring Soup with Bread Dumplings



For the dumplings

  • large eggs
  • 2 Cups  fresh white breadcrumbs
  • 1 1/3 Cup  Parmigiano-Reggiano
  • 2 Tablespoons  chopped parsley

For the soup

  • 1/2 Pound  shelled fresh fava beans
  • leeks
  • 2 Tablespoons  unsalted butter
  • 4 Cups  chicken stock
  • 1/2 Pound  asparagus
  • 1/2 Pound  small white mushrooms
  • 2 Ounces  Parmigiano-Reggiano
  • 1 Cup  shelled fresh or thawed frozen green peas

First things first: This is a spring soup. It’s meant to be made when asparagus and fava beans are in season. Just because you can find these items in the supermarket in November, when they have been flown in from the other half of the world, doesn’t mean you should give them a second thought. Eat this soup when our half of the planet is awakening from its long winter nap and you’ll feel renewed, too. 

Click here to see more spring soup recipes. 


For the dumplings

Beat the eggs in a medium bowl until frothy. Stir in the breadcrumbs,  Parmigiano-Reggiano, and parsley leaves. Roll into 12 balls and set aside. 

For the soup

If using fava beans, bring 1 quart salted water to a boil over high heat. Add the shelled fava beans and blanch for 1 minute; immediately transfer them with a slotted spoon to a bowl of ice and water to cool. When they are cool enough to handle, gently peel the skin from the beans.

Trim off and discard the green parts of the leeks, leaving about 5 inches. Cut the white parts in 1/2 lengthwise and then into 1-inch pieces (about 3 ½ cups); rinse them well and pat them dry.

Melt the butter in a large skillet over medium heat. Reduce the heat to medium-low; add the leeks and cook for 5 minutes, or until they have softened.

Meanwhile, bring the chicken stock to a boil in a 4-quart saucepan. Trim the asparagus. Peel the bottom 1/2 of the stems if the stems are thicker than 1/3 inch; slice the asparagus crosswise into 1-inch pieces (about 11/3 cups). Clean, trim, and quarter the mushrooms (about 2 2/3 cups). Add the asparagus and mushrooms to the leeks and cook for 2 to 3 minutes more, or until almost tender. Microplane-grate the cheese (about 11/3 cups) or grate on the fine side of a box grater (about 2/3 cup).

Add the leek mixture to the chicken stock along with the favas and peas. Bring to a boil over high heat. Reduce the heat to low; add the dumplings and cook for 8-10 minutes, until they are cooked through. Stir in the cheese and serve. 


Calories per serving:

734 calories

Dietary restrictions:

High Fiber Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 113g 174%
  • Carbs 312g 104%
  • Saturated 58g 291%
  • Fiber 46g 185%
  • Trans 1g
  • Sugars 79g
  • Monounsaturated 33g
  • Polyunsaturated 12g
  • Protein 182g 364%
  • Cholesterol 603mg 201%
  • Sodium 6,090mg 254%
  • Calcium 3,292mg 329%
  • Magnesium 489mg 122%
  • Potassium 4,576mg 131%
  • Iron 34mg 187%
  • Zinc 18mg 122%
  • Phosphorus 3,120mg 446%
  • Vitamin A 1,227µg 136%
  • Vitamin C 128mg 213%
  • Thiamin (B1) 4mg 261%
  • Riboflavin (B2) 5mg 295%
  • Niacin (B3) 50mg 249%
  • Vitamin B6 3mg 138%
  • Folic Acid (B9) 1,110µg 278%
  • Vitamin B12 4µg 71%
  • Vitamin D 4µg 1%
  • Vitamin E 11mg 53%
  • Vitamin K 495µg 619%
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