YIELD
servingsPREP
20 minCOOK
2 hrsREADY
3 hrsIngredients
Directions
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 ½ 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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