Santè Soup from Agnone is one of the most iconic dishes of Molise cuisine, deeply connected to Christmas traditions and family gatherings. Originating from the town of Agnone, this soup was created as a rich and nourishing meal, designed to celebrate special occasions with simple yet carefully combined ingredients.
The name “Santè” is believed to derive from old dialect expressions related to health and well-being, highlighting the restorative nature of this dish. Historically, it was prepared in rural households during winter, when a warm and hearty broth provided comfort and sustenance.
This recipe is unique for its layered composition: golden bread croutons, tender meatballs, soft cheese dumplings made with caciocavallo, and cubes of cheese are all soaked in a flavorful chicken broth. The result is a rich and textured soup that represents the authentic spirit of Molise’s culinary heritage.
Ingredients
For the broth
- Chicken Broth: as needed
For the croutons
- Stale Bread: 4 slices
- Eggs: 2
For the meatballs
- Ground Veal: 150 g
- Egg: 1
- Parmesan Cheese: 2 tablespoons
- Salt: to taste
For the cheese dumplings
- Egg: 1
- Grated Aged Caciocavallo: 100 g
- Flour: 1 tablespoon
- Parmesan Cheese: 1 tablespoon
- Salt: to taste
Other ingredients
- Extra Virgin Olive Oil: as needed
- Caciocavallo Cheese: 2 slices
Preparation
Prepare broth
Prepare chicken broth, let it cool, and remove excess fat.
Meatballs
Mix meat, egg, parmesan, and salt. Shape small balls and cook in boiling broth for about 10 minutes. Drain and set aside.
Croutons
Dip bread in beaten eggs and bake at 160-170°C for about 20 minutes, turning halfway. Cut into cubes.
Cheese dumplings
Mix egg, caciocavallo, parmesan, flour, and salt. Shape small balls and fry in hot oil.
Assembly
Layer bread, cheese cubes, meatballs, and cheese dumplings. Pour over hot broth and let rest before serving.
