This classic Italian soup is a twist on a dumpling soup from the Cooking with the Saints cookbook. This adaptation simplifies the traditional chicken consommé usually prepared for this soup by replacing it with store-bought chicken stock. Next, you hand roll your own Parmigiano-Reggiano dumplings, and finally, top the soup with fresh herbs.
- 1 1/2 Cup all-purpose flour
- 1/2 Cup heavy cream
- 1/2 Cup butter
- 3/4 Cups Parmigiano-Reggiano, grated
- 1/2 Teaspoon salt
- 1/4 Teaspoon red pepper flakes
- 1/4 Teaspoon black pepper
- Pinch of ground nutmeg
- Pinch of ground cinnamon
- 2 eggs plus two egg yolks
- 2 Tablespoons parsley, chopped
- 10 Cups chicken stock
Prepare a baking sheet with a sheet of buttered parchment, and fit a piping bag with a large round tip, about ½ inch in diameter.
Whisk the flour, butter, and cream together over low heat in a medium saucepan. Once the mixture has the texture of a soft dough, remove the pan from the heat. Add the salt, peppers, nutmeg, cinnamon, eggs, cheese, and the parsley. Stir vigorously to combine.
Place the dough in the piping bag and squeeze to form small dumplings about an inch in length. Let the dumplings rest for about 30 minutes.
In the meantime, bring a large pot of salted water to a boil. In another pan, warm the chicken stock. Cook the dumplings in batches to not overcrowd the pot. Cook the dumplings until tender, about 8 to 10 minutes. Remove them from the boiling water with a slotted spoon and transfer them to the chicken stock.
Once all the dumplings are in the chicken stock, your soup is ready. Ladle into bowls and garnish with additional parsley, if desired.