| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Italian | Soups, Italian, Appetizers | 1 | Servings |
INGREDIENTS
| 8 | tb | Flour, heaping |
| 8 | tb | Parmesan Cheese, grated, heaping |
| 3 | Eggs | |
| 6 | tb | Butter |
| 10 | c | Broth, chicken & beef |
| pn | Salt | |
| pn | Nutmeg |
INSTRUCTIONS
Combine flour, grated Parmesan cheese, salt, freshly grated nutmeg in a large bowl. Stir in the lightly beaten eggs. Cut the butter in small pieces and add to the mixture. Wet a cloth napkin, squeeze out, and spread it out flat. Spoon the cheese mixture into the middle of napkin, bring up the ends of the napkin, and tie together to form a tight bag. Place the bag into a soup kettle with the 10 cups of Chicken and Beef broth. Bring to boil, cover, simmer for 2 hours. Remove the bag from the broth. Let it cool to room temperature. Untie the bag, remove the now-hardened mixture from the napkin, and cut into 1/2 inch slices. Cut these slices into cubes. Reheat the broth, add the cubes, and continue to boil for 10 minutes. Serve piping hot.
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