Prep 20 mins
Cook 15 mins
This is served in Bologna, Italy. Leonida Restaurant! The noodles are made from bread crumbs and egg. This could be one of the best soups ever made in Italy in my opinion! If you like soup, you will fall in love witht this soup and serve it all the time!
- 6 1⁄2 cups chicken stock
- 1 1⁄2 cups fine breadcrumbs (unseasoned)
- 1 cup semolina flour
- 1⁄4 cup fresh grated parmesan cheese
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 pinch white pepper
- 1⁄2 teaspoon grated lemon zest
- 4 eggs, beaten
- 1 chicken bouillon cube
- 2 tablespoons butter, melted
- In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
- Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
- Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
- Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
- When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.
Easy and fun soup to make. In this soup, the flavor is all in the noodles! This soup is a very good "chicken noodle soup" just the way it is, but it would also be a good vehicle to add vegetables to. Beef broth would also work well. I used unbleached flour since I did not have any semolina and a box grater to form the noodles. I just used the back of a spoon to push the noodles through the grater (the fun part). Made for Spring 2009 PAC.