Nonnas Bread Soup Recipes

NONNA'S BREAD SOUP

Steps:

• In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
• Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
• Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)

Steps:

• Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
• The mixture should be like a wet dough, barely holding together.
• If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
• Allow the dough to rest for approximately 20 minutes in a cool place.
• Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
• Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
• Serve immediately.

NONNA'S ARTICHOKES

Steps:

• Cut the stems and tops off each artichoke. Remove the tough outer leaves. Snip the ends off the remaining leaves with scissors to remove thorns. Remove the tough exterior of the stems and cut them in half. Set aside.
• Combine bread crumbs, pecorino Romano cheese, mint, garlic, salt, and pepper in a bowl. Drizzle with olive oil and mix well.
• Wiggle an artichoke back and forth with your thumbs to open the leaves. Stuff the bread crumb mixture between multiple leaves and in the center. Repeat with the second artichoke.
• Place artichokes and stem pieces in a large pan that has a tight-fitting lid. Add wine and water to the pan, making sure not to wet the artichokes. Cover and bring to a boil. Reduce to a simmer and cook until you can easily pull an outer leaf off an artichoke, about 1 hour.

NONNA'S ITALIAN WEDDING SOUP

Steps:

• BROTH:.
• To make broth boil water, add chicken, whole celery sticks, bouillon & boil for 45 minutes take out chicken & let cool, drain the broth into another pan through a strainer. This is your homemade broth, throw away celery & take of the skin of chicken and pull of the meat from the bone & set to the side until ready to add back to broth.
• MEATBALLS:.
• Mix ground beef or g. turkey, egg, parsley, garlic & bread crumbs. Now take a small melon baller to make the same size meatballs every time & scoop put & roll into balls & pan fry until browned on the outside. Set them aside & drain on paper towels after browned until ready to add to broth.
• PASTA:.
• In a small pot boil water with salt & add pasta cook as directed on the box, probably 8 mins drain through strainer.
• Chop 2 cups each of celery & carrots.
• Now add all ingredients back into broth -- celery, carrots, shredded chicken, lil meatballs & bring to boil then simmer for 25 minutes.
• at the end you'll prob add a few more cups of water to the broth & add to handfuls of chopped spinach.
• I ALWAYS serve with fresh parmesan that melts in the broth & is delish!
• You can always add some fresh basil when serving also! I usually have fresh bread with evoo & italian herbs to dip bread in & this is a wonderful meal!
• ENJOY.