INGREDIENTS

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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