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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Meats Italian Appetizers, Italian, Soups 1 Servings

INGREDIENTS

8 T Flour, heaping
8 T Parmesan Cheese, grated
heaping
3 Eggs
6 T 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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Nutrition (calculated from recipe ingredients)
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Calories: 998
Calories From Fat: 837
Total Fat: 94.8g
Cholesterol: 776.4mg
Sodium: 834mg
Potassium: 277.4mg
Carbohydrates: 2.8g
Fiber: 0g
Sugar: <1g
Protein: 34.9g


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