Zanzarelli or Giusello
Posted on February 22nd, 2006 by Francesca
Summary
| Yield | |
|---|---|
| Source | from Lady Elizabetta da Firenze |
| Prep Time | 30 minutes |
Description
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
11
30
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
Ingredients
Instructions
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.
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