- 10 oz very stale bread – cubed
- 1 cup milk
- 3 eggs – lightly beaten
- ½ cup flour
- 3 tbs italian parsley or basil – minced
- 7 oz fontina – diced
- 3 tbs butter – unsalted
- 1 ½ bs olive oil
- 1 onion – finely chopped
- ½ tsp salt
- ¼ tsp pepper
- 1/3 tsp nutmeg – or to taste
- 12 cups broth
- Put the stale bread into a large mixing bowl and add the milk, eggs, salt, pepper and nutmeg.
- Mix well and then let it rest for at least 2 hours, covered in the refrigerator. Stir occasionally to make sure that the mixture is absorbing the liquid.
- In the meantime, fry the finely chopped onion in oil and butter, slowly, for about 10 minutes, stirring occasionally. Set them aside to cool.
- Remove the milk mixture from the refrigerator and add the flour, parsley or basil and cheese.
- Mix gently and then add the cooled onions. Let this mixture rest, covered, for about 30 minutes.
- Using your hands, form the canderli by pressing together enough of the mixture to make little balls the size of lemons. You should be able to produce about 20 little balls
- Heat the broth in a large pot and bring to a boil. Using a kitchen spider, carefully lower the canderli, a few at a time, into the stock and cook for about 12 minutes.
- To serve, ladle a few in bowls and cover with broth. Pass some extra grated cheese.