Zanzarelli or Giusello

Bring water to a simmer over medium heat. Stir together cheese, breadcrumbs, eggs and hot water. Add the mixture all at once to the simmering broth. Remove from heat and serve once the tiny granular “dumplings” have formed and appear to be cooked, about 5 minutes.

from Lady Elizabetta da Firenze



10 cups boiling water

16 teas. chicken bouillon

½ cup grated cheese (part Romano part Parmesan)

¼ cup bread crumbs

2 eggs

1 cup hot water