SOUP DUMPLINGS RECIPES

Steps:

• For the bread dumplings, beat the eggs in a medium bowl until frothy
• Stir in the breadcrumbs, Parmigiano-Reggiano and parsley
• If the batter seems too loose to roll into balls, add more breadcrumbs as needed
• Roll into 12 balls and set aside
• For the soup, melt the butter in a large pot over medium heat
• Reduce the heat to medium-low, add the leeks and cook 5 minutes or until they have softened
• Add the mushrooms and cook, stirring occasionally, until they are almost tender, about 5 minutes
• Add the asparagus and the broth, bring to a boil and simmer 3 minutes
• Add the fava beans and peas and bring back to a simmer
• Add the dumplings and simmer, partially covered, for 10 minutes
• Stir in the cheese
• Taste and add salt, if desired
• To serve, garnish with more grated cheese and some freshly ground black pepper