Ingredients

Veal Dumplings:

• 1 pound ground veal
• 1 large egg, beaten
• 1/3 cup Italian breadcrumbs (a couple of handfuls)
• 1/4 cup grated Parmigiano Reggiano or Romano cheese (a generous handful)
• 1/4-1/2 teaspoon freshly grated nutmeg (eyeball it)
• Coarse salt and black pepper

Stoup:

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 carrots, peeled
• 2 ribs celery and their greens
• 1 medium yellow onion, peeled and halved
• Coarse salt and pepper
• 1 fresh or dried bay leaf
• 1/2 cup white wine
• 1 can white beans or cannellini (14 ounces), drained
• 1 can diced tomatoes in puree or coarsely ground tomatoes (15 ounces)
• 3 cups chicken stock
• 2 cups beef stock, available in 1 cup small boxes on soup aisle
• 1 cup egg pasta, broken egg fettuccini or medium egg noodles

Gremolata:

• 2 cloves garlic, cracked away from skins
• 1 tin flat fillet anchovies (2 ounces), drained
• A handful of flat leaf parsley (about 1/4 cup), loosely packed
• 1 lemon, zested
• Crusty bread, to pass at table

Description

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