Author of the 
Here’s a simply delicious soup recipe that your friends and family won’t soon forget for Roman Easter Soup from the folks at Serious Eats.
This Roman Easter Soup recipe was created by Gina DePalma, the pastry chef at Mario Batali’s Babbo restaurant in New York City and the author of the cookbook Dolce Italiano: Desserts from the Babbo Kitchen.
Babbo has been nominated for a 2010 James Beard Award in the Outstanding Restaurant category. Chef Gina DePalma herself won a James Beard Award in 2009.
Enjoy!
Ingredients for the Broth:
Extra-virgin olive oil
Salt and freshly ground pepper to taste
1 pound lean beef, cut into 10 to 12 cubes
1 pound lamb, shoulder or breast, cut into 6 to 8 piees
1 medium onion
6 whole cloves
2 medium carrots
2 stalks celery, with leaves
2 sprigs fresh Italian parsley
2 sprigs fresh thyme
1 branch fresh rosemary
Cold water
Other Roman Easter Soup Ingredients:
6 large egg yolks
1 tablespoon minced fresh marjoram
1 tablespoon minced fresh Italian parlsey
6 toasted bread rounds
Extra-virgin olive oil
Juice of 1 small lemon
Salt and freshly ground pepper to taste
Freshly grated Parmigiano-Reggiano
How to Make Chef Gina DePalma’s Roman Easter Soup.
You can also see our list of delicious soup recipes, organized by type to help you enjoy more soup recipe ideas throughout the year.
Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond soup.
Please join us tomorrow to see this week’s Fish For Friday Recipe of the Week: an exciting recipe for Seared Salmon Soft Tacos.
If you liked this article on HuggingtheCoast.Com, you might also enjoy:
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(Photo Credit: All Soup Recipe of the Week photos are courtesy of the featured blog, in this case, Serious Eats.)
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