Nonnas Bread Soup Recipes

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NONNA'S BREAD SOUP



Nonna's Bread Soup image

You can make great meals out of simple ingredients. Nothing better proves this concept than bread soup. The soup is a simple combination of water, egg and some leftover hard bread that most folks would throw away; the results are delicious.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 large cloves garlic, thinly sliced
2 chicken bouillon cubes
2 tablespoons chopped fresh parsley
4 slices stale Italian bread, cut into 1-inch cubes (about 2 cups)
2 plum tomatoes, diced
2 mushrooms, sliced
2 large eggs, beaten
2 tablespoons grated or shaved Pecorino Romano cheese
Kosher salt and freshly ground black pepper

Steps:

  • In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
  • Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
  • Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.

PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)



Passatelli Dei Nonni (Bread and Parmesan Cheese Soup) image

Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!

Provided by Artandkitchen

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

100 g parmesan cheese, grated
100 g breadcrumbs, small
3 eggs (small ones or 2 big ones)
1/2 teaspoon nutmeg
1 lemon, zest only
1 1/2 liters broth, if possible homemade (beef or hen broth with celery, carrots and leek)

Steps:

  • Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
  • The mixture should be like a wet dough, barely holding together.
  • If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
  • Allow the dough to rest for approximately 20 minutes in a cool place.
  • Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
  • Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
  • Serve immediately.

NONNA'S ITALIAN WEDDING SOUP



Nonna's Italian Wedding Soup image

This is my Nonna/Italian grand mothers recipe!!! I make my own broth & this soup is so wonderful I get people asking me to make it all the time! It makes quite a large pot of soup also so you'll need a large soup pot!! Enjoy

Provided by stunt wife09

Categories     European

Time 2h

Yield 18 1 gallon soup, 8-18 serving(s)

Number Of Ingredients 13

4 large chicken breasts (with bone & skin)
8 cups water
8 chicken bouillon cubes
2 celery, sticks whole for flavor discard after broth is made
1 lb ground beef
1 tablespoon minced garlic
1 egg
1/4 cup parsley flakes
1/2 cup Italian breadcrumbs
1 cup inceni di peppi pasta (teeny tiny pasta that are round)
2 cups chopped celery
2 cups chopped carrots
chopped spinach, 2 handfuls

Steps:

  • BROTH:.
  • To make broth boil water, add chicken, whole celery sticks, bouillon & boil for 45 minutes take out chicken & let cool, drain the broth into another pan through a strainer. This is your homemade broth, throw away celery & take of the skin of chicken and pull of the meat from the bone & set to the side until ready to add back to broth.
  • MEATBALLS:.
  • Mix ground beef or g. turkey, egg, parsley, garlic & bread crumbs. Now take a small melon baller to make the same size meatballs every time & scoop put & roll into balls & pan fry until browned on the outside. Set them aside & drain on paper towels after browned until ready to add to broth.
  • PASTA:.
  • In a small pot boil water with salt & add pasta cook as directed on the box, probably 8 mins drain through strainer.
  • Chop 2 cups each of celery & carrots.
  • Now add all ingredients back into broth -- celery, carrots, shredded chicken, lil meatballs & bring to boil then simmer for 25 minutes.
  • at the end you'll prob add a few more cups of water to the broth & add to handfuls of chopped spinach.
  • I ALWAYS serve with fresh parmesan that melts in the broth & is delish!
  • You can always add some fresh basil when serving also! I usually have fresh bread with evoo & italian herbs to dip bread in & this is a wonderful meal!
  • ENJOY.

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