Flour Dumpling Soup
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- flour-dumpling batter (No. 184, minus the mortadella)
- lard or butter
- boiling broth
Instructions
- Use the No. 184 batter without mortadella; drop hazelnut-sized rounds off a knife tip dipped in hot fat.
- Fry in fresh lard or butter.
- Place in the tureen, pour over boiling broth and serve at once; serves eight to ten.