Italian parmesan soup with dumplings and pesto

preparation process

1. Preheat the oven to 200°C and place a rack in the centre. Line a baking sheet with aluminum foil and spray with oil or cover with a layer of oil. Or use baking paper.

2. In a bowl, mix bread crumbs, Parmesan cheese, parsley, pesto and dried garlic with a fork until combined. Then add the minced meat and stir to combine. You don’t have to process the mixture much so that the dumplings remain airy. Separate the pieces with a spoon and roll them into balls spaced out on the prepared tray. You should have about 30 dumplings. Bake for 20 minutes, until toasted and set.

3. While the dumplings are baking, heat the oil in a large, heavy-walled saucepan and add the chopped onion. Fry over medium heat for 5 minutes, then add the pepper, pour in the broth and water and add the Parmesan crusts. Cook for 15 minutes.

4. Add pasta and cook according to package directions, about 3 minutes before pasta is done, add pesto, chopped leafy greens, and dumplings to soup. Before serving, remove the Parmesan rind, season the soup with salt and pepper and serve with any additional grated Parmesan cheese for seasoning.

The first type: No Italian housewife or chef ever throws away Parmesan crusts. Although they can no longer be grated or simply eaten, they have so much flavor that they can be boiled. And even a few pieces will magically create a wonderful broth. By the way, not a single Italian housewife or chef will even throw boiled chops, but they will feast on them somewhere in the corner as a wonderful delicacy.

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