Nonna’s Soup Squares

Post Thanksgiving, when we’ve had our fill of turkey sandwiches – there’s turkey soup with carrots, celery, and ditalini. This year, I switched it up and made these Italian soup squares. They’re very simple to make – eggs, flour, baking powder, parsley, and Parmigiana whisked together and spread out in a pan and baked. Basically, they’re like breadless croutons that garnish your soup. The soup squares sop up the broth, like soft pillows – they’re delicious!

• 4 large eggs
• 3 handfuls grated Parmigiano
• 1/4 cup flour
• 1 teaspoon baking powder
• 1 tablespoon chopped parsley

1. Preheat oven to 350º. Line a 9″ x 12″baking pan with parchment paper.
2. In a medium bowl, whisk all ingredients until smooth.
3. Spread out evenly, leaving about a half inch on all sides. Bake for 15 minutes until golden.
4. Let cool completely and cut into small squares.
5. Drop into any broth based soup.
6. Store in refrigerator or freezer.