La Mariconda


7 cup breadcrumbs (2-3 day-old bread at the most)
1 cup milk
4 tbs. butter
6 tbs. grated Parmigiano
1 pinch nutmeg
2 eggs
2 qts. beef broth

How to make La Mariconda – the Soup with Bread Dumplings:

Moisten the breadcrumbs with 1 cup warm milk in a bowl and then let stand for about 20 min. Squeeze out excess milk. Melt the butter in a small saucepan, add the breadcrumbs, stir constantly with a wooden spoon and cook until the breadcrumbs are entirely dry.

Put the breadcrumbs in a bowl to cool, then add 3 tbs. Parmigiano, a pinch of nutmeg, 2 eggs, and salt and pepper to taste. Mix the ingredients. Should the mixture be too soft to make dumplings, add some more breadcrumbs.

Leave it to stand in a cool place for about an hour. Shortly before serving, divide the bread crumb mixture into small dumplings, each about the size of a nutmeg, and coat lightly with flour. Bring the broth to a boil. Gently add in the dumplings. Lower the flame and, stirring carefully, let cook 5 min. over a low flame. Serve with the remaining Parmigiano.

White meat from a boiled chicken or cooked ham (both finely minced) may also be added to the breadcrumb mixture for the dumplings.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at