Farmhouse Sunday Soup Recipe

Posted by
Rate It!
Farmhouse Sunday Soup
Add your photo!
Ingredients
8
Count
Nutrition
271
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Make pasta dough: Mound flour on a work surface (preferably wooden) and make a large well in center with your fingertips. Stir together egg and warm water in a small bowl, then add to well and gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall while supporting outside of wall with your other hand. Continue to gradually beat in flour in same manner, switching to pastry scraper to incorporate last bits of flour into dough. (Dough will look rough and messy.)
  2. Knead dough, adding a little flour if dough becomes too sticky, until satiny and elastic, about 10 minutes. Wrap dough in plastic wrap and let stand at room temperature at least 30 minutes but no more than 4 hours.
  3. Fill pasta: Divide dough into 4 balls. Roll out 1 ball of dough (keep remaining balls covered) on lightly floured surface with a lightly floured rolling pin until it is sheer enough to read newspaper print through. (Round should be about 10 inches wide.) Lightly brush round with beaten egg, then sprinkle half of round evenly with 1/4 cup cheese. Season with salt, pepper, and a pinch of nutmeg, then sprinkle with 2 tablespoons chives. Fold other half of round over filling, stretching slightly as needed to cover completely, then roll whole semicircle with pin, pressing to seal.
  4. Cut filled dough into small irregular pieces (about 1/2 to 3/4 inch) with pastry wheel. Pinch edges of pieces to reseal, arrange in 1 layer on a large rack, and cover with a kitchen towel.
  5. Working with 1 ball of dough at a time, repeat procedure with remaining dough. Reserve remaining cup cheese for serving.
  6. Assemble soup: Bring broth to a simmer in a 4- to 5-quart pot and season with salt and pepper. Add filled pasta and simmer, partially covered, until tender, 2 to 3 minutes. Serve soup with cheese.
  7. Cooks' notes: ·Filled pasta can be made 8 hours ahead and chilled, loosely covered, after 2 hours. Cook in broth until tender, about 5 to 7 minutes. ·Filled pasta can be put in freezer on baking sheets until frozen, then transferred to a sealable freezer bag and frozen up to 1 month. Add frozen pasta to broth and cook until tender, 5 to 7 minutes.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 271.05 Kcal (1135 kJ)
Calories from fat 110.01 Kcal
% Daily Value*
Total Fat 12.22g 19%
Cholesterol 93.37mg 31%
Sodium 385.32mg 16%
Potassium 138.94mg 3%
Total Carbs 25.97g 9%
Sugars 1.59g 6%
Dietary Fiber 1.06g 4%
Protein 13.73g 27%
Vitamin C 2.3mg 4%
Iron 2mg 11%
Calcium 263.3mg 26%
Amount Per 100 g
Calories 302.16 Kcal (1265 kJ)
Calories from fat 122.63 Kcal
% Daily Value*
Total Fat 13.63g 19%
Cholesterol 104.08mg 31%
Sodium 429.54mg 16%
Potassium 154.88mg 3%
Total Carbs 28.95g 9%
Sugars 1.77g 6%
Dietary Fiber 1.18g 4%
Protein 15.3g 27%
Vitamin C 2.6mg 4%
Iron 2.2mg 11%
Calcium 293.6mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top