Zuppa di Cardoni

Soup of Cardoons

4 large cardoons
1/2 lb. lean veal, chopped
l/4 lb. chicken livers, chopped
2 eggs
6 slices of country bread
1/2 cup grated Parmigiano
2 tbs. olive oil
1/4 cup white wine
2 qts. chicken broth

Clean, remove the outer leaves and chop the cardoons. Cook in 2 qts. water with the juice of 1/2 a lemon. When done, remove from water and set aside. Combine the veal, chicken livers, eggs, and Parmigiano, mix well and prepare small dumplings the size of a nutmeg. Sauté them in oil and sprinkle with the white wine. When they have cooked through, set aside.

Next, combine the cardoons with the dumplings and pour over the boiling broth. Bring the broth to a boil. Arrange slices of country bread into 6 rimmed plates and pour over the boiling soup. Serve immediately.