I love broth-y soups..My m-i-l use to make this for her kids and taught me to fix it for mine..Now the grandkids are enjoying it as well...Hope you will too...
10-12 c. either chicken or beef stock, ( I use chicken)
3/4-c.fresh grated parmesan
1/2-c. dry fine breadcrumbs
1/2-tea. fresh grated nutmeg
2-large eggs
extra parm for sprinkling on top of finished soup
Start heating your chicken stock. In a good sized bowl, combine the 3/4 c. parmesan, breadcrumbs and nutmeg.Mix them well. Add eggs then kind of knead everything into a ball. Dough should be fairly smooth and pliable. Get the stock to a boil and then put the dough ball into a ricer or food mill and rice right into the stock. Lower the heat and simmer several minutes..Serve hot with more parm and warm french bread..
My kids always loved this when they were not feeling well, but would ask for many times for lunch..
kadesma
10-12 c. either chicken or beef stock, ( I use chicken)
3/4-c.fresh grated parmesan
1/2-c. dry fine breadcrumbs
1/2-tea. fresh grated nutmeg
2-large eggs
extra parm for sprinkling on top of finished soup
Start heating your chicken stock. In a good sized bowl, combine the 3/4 c. parmesan, breadcrumbs and nutmeg.Mix them well. Add eggs then kind of knead everything into a ball. Dough should be fairly smooth and pliable. Get the stock to a boil and then put the dough ball into a ricer or food mill and rice right into the stock. Lower the heat and simmer several minutes..Serve hot with more parm and warm french bread..
My kids always loved this when they were not feeling well, but would ask for many times for lunch..
kadesma
