Skip to content

Roman Soup

This is a dumpling soup, named after the city of Rome in Italy.

Source and licence

"Roman Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Roman_Soup, revision 4540457), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Roman_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4540457

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. Soak the breadcrumbs in a little stock.
  2. Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.
  3. Reduce this, then add flour and Parmesan cheese.
  4. Form this mixture into little quenelles, and boil them in stock for a few minutes.
  5. Put them into a tureen and pour a good clear soup over them.