Is This Italy's Version of Matzo Ball Soup?

Light and Fluffy Mantua Style Dumplings from Northern Italy

I am a sucker for a dumpling. Any kind. I don’t discriminate. Chinese dim sum for breakfast, yes please. Southern style chicken and dumplings in a thick white gravy, sign me up. Matzo ball soup spiked with fresh dill, I could eat that everyday. So when I came across these Mantua style dumplings from the north of Italy… I knew I would love them as well. Dumplings signal something in my brain that tells me all is going to be ok.

These are served in a warming beef broth and I swear just eating them made me feel like someone loves me. If you serve these to someone you love, they will feel it.

For me the recipe starts and ends with the broth. When I make really simple dishes, the ingredients have to be the best. If not… the whole thing misses the mark. If I can get you to do anything this month, make the beef broth for the soup from scratch. You don’t have to go out and buy expensive cuts of meat for it. Save the bones and scraps from the next time you serve beef and use those. I promise you, the broth makes or breaks this dish.

Serves 4

Ingredients: