Beat the whites of the eggs, then beat in the yolks. Add the bread crumbs gradually; then the grated cheese, a pinch of salt, and a grating of nutmeg. These ingredients should form a thin batter.
Have the broth boiling and drop the batter into it by spoonfuls. Let it boil three or four minutes and serve in the clear soup.
This soup is much used as a delicacy for invalids. In this case, the cheese may be scant or omitted entirely. By way of variety, a tablespoon of finely chopped parsley may be added to the batter, or half a cup of spinach, drained and rubbed through a sieve, may be substituted for half of the bread crumbs.
When stock or broth is not available, it may be made from bouillon cubes and a lump of butter, dissolved in boiling water, and seasoned with celery salt, onion, salt, and pepper.
Zuppa di Piselli (Pea Soup)
- 2 tablespns. oil or butter substitute
- 1 small carrot
- 1 small onion
- Sprig of parsley
- 2 ounces ham, fat and lean
- Stalk of celery
- Bay leaf
- Salt, pepper
- 1 pint peas: fresh peas, canned peas, or dried peas soaked over night
Chop fine or put through a meat grinder the ham, onion, carrot, and celery; add the parsley, chopped or clipped fine with scissors, and the bay leaf. Fry all this in the oil until it is golden brown, but not at all scorched. Add one pint of boiling water and the peas. If this cooks away, add more water as needed until the peas are tender. Rub through a sieve. Serve this soup garnished with croutons
