Recipe Instructions:
2 1/4 cups (169 grams) fresh bread crumbs, plus more as needed (see Author Notes)
4 large eggs
1/2 cup (56 grams) ground or finely grated Pecorino Romano, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
6 cups (1.36 kilograms) chicken broth, preferably homemade
1 kind of spring greenery (see Author Notes)
Directions
Add the bread crumbs, eggs, Pecorino, and black pepper to a small bowl. Mix until combined, then let sit for a few minutes so the bread can absorb the liquid. Meanwhile, add the chicken stock to a pot and set over medium heat to come to a simmer.
The dumpling batter should be the consistency of thick oatmeal or porridge; if it’s too loose, mix in more bread crumbs a couple tablespoons at a time to sight. Scoop the dumpling batter by the rounded tablespoon (a cookie scoop works nicely here), then roll between your palms into balls (this will be a little messy, slightly damp hands help). When the broth is simmering, lower in about half the dumplings, or however many will fit with enough room between each for them to grow. Cook for 6 minutes, flipping halfway through, until the dumplings are very puffy. Remove to a plate and cook the remaining dumplings in the same way.
Divide your chosen spring greenery between the bowls, top with dumplings, then ladle in broth. Sprinkle with more Pecorino and black pepper if you’d like.
