Portuguese Potato Dumpling Soup

Wash the potatoes and place in a small saucepan . Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender. Drain .

Peel potatoes while they are still warm. (Not too hot, or you might burn your hands.) Place the peeled potatoes in a ricer over a small bowl and push through. Alternatively, using the back of a spoon or a rubber spatula , mash the potatoes through the holes in a colander into a bowl set below it. You can mash the potatoes by hand, but the dumplings won't be as fluffy.

Add the ham, Parmesan, beaten eggs, butter, nutmeg , and the remaining 1 teaspoon of salt to the mashed potatoes. Mix well to combine.

Line a small baking sheet with paper towels, and place the flour in a small mixing bowl.

Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each. Toss each dumpling in the flour, shake off the excess flour and place on the prepared baking sheet. Set aside.

In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots and parsley. Bring to a boil and boil for 10 minutes. Turn off the heat and cover to keep warm.

Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat. Add 1/3 of the potato dumplings to the skillet, leaving enough room to turn them. Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer to a paper towel-lined plate or baking sheet. Continue to brown the remaining dumplings, using 2 tablespoons of the oil for each batch.

Heat the beef-chicken stock over medium-high until simmering, over medium-high heat. Using a ladle, carefully place the dumplings into the simmering stock. Simmer dumplings for 3 to 5 minutes. Serve immediately since the dumplings are fragile.