Soup Royale

1. 1

   Combine flour, grated parmesan cheese, salt, freshly grated nutmeg in a large bowl.

2. 2

   Stir in the lightly beaten eggs.

3. 3

   Cut the butter in small pieces and add to the mixture.

4. 4

   Wet a cloth napkin, squeeze out, and spread it out flat.

5. 5

   Spoon the cheese mixture into the middle of napkin, bring up the ends of the napkin, and tie together to form a tight bag.

6. 6

   Place the bag into a soup kettle with the 10 cups of chicken and beef broth.

7. 7

   Bring to boil, cover, simmer for 2 hours.

8. 8

   Remove the bag from the broth.

9. 9

   Let it cool toroom temperature.

10. 10

    Untie the bag, remove the now-hardened mixture from the napkin, and cut into 1/2 inch slices.

11. 11

    Cut these slices into cubes.

12. 12

    Reheat the broth, add the cubes, and continue to boil for 10 minutes.

13. 13

    Serve piping hot.

No additional tips available.