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Soup: Marche Wedding Soup




Source of Recipe


Lynne Rossetto Kasper


List of Ingredients




10 cups Mother's Broth,(recipe below) or canned low-sodium chicken broth
1/4 cup white wine
salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons water
1 cup freshly grated Parmigiano-Reggiano cheese
shredded zest of 1/2 large lemon
pinch of freshly grated nutmeg



Recipe



In a 4-quart saucepan, simmer the broth and wine for 5 minutes, partially covered. Season to taste.


Meanwhile, in a bowl, blend the eggs, water, cheese, lemon zest, nutmed and about 1/8 teaspoon pepper.
Take the soup off the heat.

With a fork, gently stir in the egg mixture with long slow strokes until it firms into pale shreds floating in the broth. The long strokes lengthen the shreds slightly. This should take 10 to 15 seconds.

There will be a moment when the Parmigiano and lemon release their fragrances, enjoy it.

Quickly taste the soup for seasoning and serve it while it's still very hot and fragrant.

Mother's Broth:
5 pounds turkey wings or 5 pounds while chicken
About 6 quarts cold water
2 large onions (1 1/2 pounds) trimmed of root ends and coarsley chopped
2 medium carrots, coarsley chopped
1 large stalk celery with leaves, coarsley chopped
4 large heads garlic, trimmed of root ends and halved horizontally
2 whole cloves
1 bay leaf, broken
6 canned tomatoes, drained

Cut up the turkey wings or chicken, cracking the bones with a cleaver in 2 or 3 places. Place in a 8 to 10 quart stockpot. Add enough cold water to come to within 3 inches of the lip of the pot. Bring the water slowly to a simmer. Skim off all the foam. Add the remaining ingredients, partially cover, and bring to a slow bubble.
Simmer 12 to 14 hours, occasionally stirring and skimming off fat. Do not boil the broth. Keep the liquid bubbling very slowly. Add boiling water if the broth red.