Killing Them Softly: Lumpy Soup


EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.

RECIPE: Lumpy Soup
AUTHOR: Beverly Scaia
COOKBOOK: La Cucina Alpina, Solvay Tyrol Club Auxiliary

WHY DID I CHOOSE THIS? Did I ever mention that the Tyroleans were terribly impoverished people? I know, you’re shocked, right? Immigrants. Poor. It’s like a repeating cycle of finding dirt poor immigrants, bringing them in and having them build/rebuild the country. Anyhow, when you are dirt poor, you make soups like this.

And remember, it didn’t have to taste good. It just had to be filling.

Lumpy Soup (Minestra di Fragolati)

  • 1 cup flour
  • 1 cup grated bread
  • 1/2 cup grated cheese
  • salt and pepper to taste
  • 2 eggs
  • 4 quarts beef or chicken broth

Mix the first four ingredients and add eggs. Mix into a soft dough. If necessary, add a little water. Then put through a ricer into boiling chicken or beef broth. Cook for 5 to 8 minutes.


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