Nancy J. Patrykus


Here is another recipe given to me by a neighbor. When we both had a dairy farms. In WI.
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.
Nancy 5/1/2013

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★★★★★ 2 votes
10 Min
2 Hr


8 Tbsp
8 Tbsp
parmesan cheese ...grated
3 large
6 Tbsp
softened butter
2 can(s)
chicken broth
1 can(s)
beef broth
salt ..to taste
1 tsp
ground nutmeg


Step 1 Direction Photo

1Combine flour, grated parmesan, salt and nutmeg, into a large bowl.
Add beaten eggs, and butter.
Mix well.

Step 2 Direction Photo

2Wet a clean cloth napkin, squeeze water out,
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.

Step 3 Direction Photo

3Combine the 3 cans of broth into a saucepan,
and bring to a boil.

Step 4 Direction Photo

4Place the napkin ball, into the hot broth.
Bring o a boil again,
cover and simmer for 2 hours.

Step 5 Direction Photo

5After it is cooked.
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

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6Cut into small slices.
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

Step 7 Direction Photo

7PLEASE...do not serve the napkin!!....LOL

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