Total Calories: 219
1 Prepare the broth, if necessary. Then, in a large bowl, beat the eggs until blended. Stir in the cheese, parsley, and nutmeg until smooth. Add enough bread crumbs to form a smooth, thick paste.
2 If not freshly made, bring the broth to a simmer in a large pot. Taste the broth and adjust the seasoning, if necessary.
3 Place a food mill fitted with the large-hole blade, a potato ricer, or a colander with large holes over the pot. Push the cheese mixture through the food mill or colander into the simmering broth. Cook over low heat for 2 minutes. Remove from the heat and let stand 2 minutes before serving. Serve hot with additional cheese.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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