"NAPKIN" SOUP WITH HOMEMADE CHEESE DUMPLINGS
Nancy J. Patrykus
In the late fifties!
My! MY! but them years go by so fast!!!
YOU turn around and they are gone, gone, gone!!
I thought I had lost this recipe.
Till I finally found it in my cheese file....LOL
It is a very simple recipe, and I am sure you will enjoy the finished soup.
Featured Pinch Tips Video
Add beaten eggs, and butter.
and spread it flat on the counter.
Spoon the above mixture onto the middle of the napkin, making a ball.
Bring up the sides of the napkin, and tie together to form a tight ball.
Remove the napkin ball, put it in a strainer to cool to room temperature, and till it stops dripping.
When room temperature, open the napkin and put on a cutting board
Cut these slices onto cubes.
Reheat the broth, add the cubes
and bring to a low boil.
Cook gently for ten minutes.
Serve and enjoy.
** **NOTE: I did add 1/2 cup of chopped spinach.
*********Other times I have added a 1/2 cup cooked, and diced carrots...for color and taste