- 1 cup (120 g) einkorn flour (or stale crumbled bread)
- Warm water to cover
- 3 beaten eggs (150 g)
- 2 Tbsp (30 g) olive oil or melted butter
- 1⁄2 cup (50 g) chopped parsley, scallions, and greens
- Pinch of salt
- 1 scant tsp (3 g) fresh grated ginger to taste
- Rich soup broth
- Soak the einkorn flour or stale bread pieces in warm water for 15 minutes until liquid is absorbed.
- Fold in the beaten eggs, oil, chopped greens, salt, and ginger.
- Gently shape into walnut-size balls so they just hold together.
- Simmer in rich soup broth at medium-low heat for at least half an hour.
Reprinted with Permission from Restoring Heritage Grains by Eli Rogosa and Published by Chelsea Green.
Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient (Chelsea Green, 2016) by Eli Rogosa, explores ancient wheat and how it is used today. Find out why it is important to restore this ancient wheat and the advantages it can provide. Learn of the different types of grains found around the world that make up this collection of grains. Find this excerpt in Chapter 5, “A Taste of History.”
If there is leftover bread, this delicious recipe for knaidel dumplings will give stale bread new life. Keep your hands wet when forming the balls.