Palline in Brodo alla Mantovana

There is no end to the variety of dumplings Italians make for soup. In the northeast, Alto Adige and Trentino, there are canederli made with liver, ham, spleen, or even dried fruit. In Tuscany, there are ricotta and spinach gnocchi There are the spaetzlelike passatelli from Romagna made of cheese and bread crumbs. There are Bologna’s long, skinny chenelle of rice and chicken livers. The tiny dumplings in this recipe are native to Mantua. They are made of bread cr