Bread Soup (Zuppa Di Polpettine Di Pane) Recipe

• 2 Tbsp. extra-virgin extra virgin olive oil Bones, wings, scraps of 3 whole chickens excess fat removed
• 3 x carrots coarsely minced
• 2 x onions coarsely minced
• 4 x celery ribs coarsely minced
• 3 quart water
• 2 Tbsp. tomato paste
• 1 Tbsp. black peppercorns
• 1 bn parsley stems
• 2 x one-day-old baguettes cut into chunks
• 2 c. lowfat milk
• 1/4 lb prosciutto cut into 1/8" dice
• 1 1/2 c. Parmigiano-Reggiano divided
• 4 x Large eggs separated, and yolks beaten
• 1/4 c. minced Italian parsley Salt to taste Freshly-grnd black pepper to taste
• 2 c. fresh breadcrumbs
• 1/2 c. extra-virgin extra virgin olive oil for frying

1. In a large, heavy-bottomed saucepan, heat the oil till smoking.
2. Add in the chicken bones and scraps and brown all over, stirring to avoid burning.
3. Remove the chicken parts and reserve.
4. Add in the carrots, onions and celery and cook till soft and browned.
5. Return the chicken bones to the pot and add in 3 qts of water, the tomato paste, peppercorns and parsley, stirring to dislodge the browned chicken and vegetable bits from the bottom of the pan.
6. Bring almost to a boil, reduce to a simmer and allow to cook at a low simmer for 2 hrs, till reduced by half, occasionally skimming excess fat.
7. After cooking, remove from heat and strain out all solids, pressing them with the bottom of a ladle to extract out all liquids.
8. Stir the stock to facilitate cooling and set aside.
9. In a large shallow bowl, cover the bread with the lowfat milk.
10. Allow to sit for 10 min.
11. Squeeze the lowfat milk from the bread by hand, cut the bread into a coarse dice and place in a medium bowl.
12. Add in the prosciutto and 1 c. Parmigiano-Reggiano, egg yolks, parsley, and salt and pepper and roll into balls the size of a quarter.
13. Roll each ball in the egg whites, then the breadcrumbs.
14. In a heavy-bottomed skillet, heat the oil till almost smoking.
15. Cook the balls till golden brown and remove to a plate lined with paper towels.
16. When they"ve liquid removed, divide them proportionately among six warmed soup bowls, pour the warm broth over them and serve with the remaining Parmigiano-Reggiano sprinkled over the top.
17. This recipe yields 6 servings.

extravirgin extra virgin olive oil, carrots, onions, celery, water, tomato paste, black peppercorns, parsley stems, milk, eggs, italian parsley salt, fresh breadcrumbs, extravirgin extra virgin olive oil

Taken from cookeatshare.com/recipes/bread-soup-zuppa-di-polpettine-di-pane-91677 (may not work)