Chicken Soup with Ricotta Dumplings

Step 1

In a food processor, combine the bread and pecorino chunks; process until finely ground, about 30 seconds. Add the ricotta, egg yolks, nutmeg, and ½ teaspoon each salt and pepper; process until smooth, about 1 minute, scraping the bowl as needed. Transfer to a medium bowl, cover and refrigerate for at least 1 hour or up to 24 hours.

Step 2

In a large Dutch oven, combine the broth, chicken thighs, onion, carrots and celery. Bring to a simmer over medium-high, then reduce to low, cover and simmer until a skewer inserted into the chicken meets no resistance, about 45 minutes. Remove the pot from the heat.

Step 3

Using tongs, transfer the chicken to a medium bowl; set aside until cool enough to handle. Meanwhile, using a slotted spoon, remove and discard the vegetables from the broth. Taste the broth and season with salt and pepper; set aside. Using 2 forks or your hands, shred the chicken into bite-size pieces; discard the skin and bones. Cover and set aside until ready to use.

Step 4

Line a rimmed baking sheet with kitchen parchment. Have ready the flour in a pie plate or other shallow dish. Scoop the chilled ricotta mixture into 16 portions, each about a generous tablespoon, onto the prepared baking sheet. Using your hands, form the portions into balls, drop them into the flour and toss to coat. Shake off the excess and return the dumplings to the baking sheet. Refrigerate uncovered for at least 30 minutes or up to 1 hour.

Step 5

Return the broth to a simmer over medium. Gently add the dumplings and return the broth to a simmer. Cover and cook, adjusting the heat as needed to maintain a simmer (do not allow the broth to boil), for 10 minutes; the dumplings will rise to the surface and expand.

Step 6

Using a slotted spoon, divide the dumplings among individual bowls. Let rest for about 5 minutes to allow the dumplings to firm up; they will slump slightly as they cool. Divide the shredded chicken among the bowls and sprinkle each portion with parsley. Ladle in the hot broth and sprinkle with grated pecorino.