Italy Revisited by Mary Melfi

X Italian Soups

Gnocchi (with potatoes, meat, cheese and broth)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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Pasta in Brodo (Pasta in Chicken Broth)

Originated from: Casacalenda, Molise, Italy

Occasion: Special events

Contributed by: Mary Melfi (her mother's recipe)

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Sagnatelle con Brodo

Originated from: Casacalenda, Molise, Italy

Occasion: Any time

Contributed by: Mary Melfi (her mother's recipe)

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Sagnatelle con Brodo

Originated from: Casacalenda, Molise, Italy

Occasion: Special times

Contributed by: Mary Melfi (her mother's recipe)

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Tagliarini in Brodo (Chicken Soup with Tagliarini)

Originated from: Casacalenda, Molise, Italy

Occasion: Special times

Contributed by: Mary Melfi (her mother's recipe)

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Scrippelle 'mbusse (Scrippelle Soup, using eggs and flour)

Originated from: Teramo, Abruzzo

Occasion: Any time

Contributed by: Taken from The Italian Wikipedia; machine translation by Google; photo: Mary Melfi

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Egg Rolls for Soup (Fried egg rolls/"scrippelle", using eggs, Parmesan cheese and flour)

Originated from: Abruzzo or Calabria

Occasion: Any time

Contributed by: Dorinda (nee Carosella) Cavanaugh

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Spinach Soup alla Modenese (with eggs and nutmeg)

Originated from: Tuscany, Italy

Occasion: Any time

Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Polentina alla Veneziana (soup made with corn meal and milk)

Originated from: Italy

Occasion: Any time

Contributed by: Taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross (JM Dent & Co., 1900)

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Cross References

Originated from: Italy

Occasion: Any time, special times

Contributed by: Image courtesy of the New York Public Library, Digital Gallery #487853

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