Chicken Broth with Ricotta-Parmesan Cubes aka "Minestrina di Cubetti"

From the cookbook "A Private Collection" by the Junior League of Palo Alto, page 13.
Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 -10 servings


  • 1/2 pound ricotta cheese room temperature
  • 1 whole egg
  • 1 egg yolk
  • 1 teaspoon salt
  • grating of nutmeg
  • 3/4 cup Parmesan cheese freshly grated
  • 2-3 quarts chicken broth
  • parsley minced


  1. Preheat oven to 300.
  2. Beat the ricotta for several minutes for a more refined texture. Add the egg, egg yolk, salt, nutmeg, and Parmesan cheese. Blend well with a rubber spatula and spread in a buttered, 8x8 inch glass baking dish.
  3. Place the baking dish, uncovered, in a larger pan filled with 1" hot water. Bake until firm, about 45 minutes.
  4. Cool the ricotta completely, then cut into very small cubes; the smaller the cubes, the more elegant the soup. This may be prepared several days in advance, keeping the cubes covered and refrigerated. When ready to use, the cubes should be at room temperature.
  5. To serve, fill a warmed tureen with piping-hot chicken broth and add the cheese cubes. Sprinkle with a little minced parsley on top.