"NAPKIN" SOUP WITH HOMEMADE CHEESE DUMPLINGS

9
Nancy J. Patrykus

By
@Finnjin

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
Family
Prep:
10 Min
Cook:
2 Hr

Ingredients

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

How to Make "NAPKIN" SOUP WITH HOMEMADE CHEESE DUMPLINGS

Step-by-Step

  1. Combine flour, grated parmesan, salt and nutmeg, into a large bowl.
    Add beaten eggs, and butter.
    Mix well.
  2. Wet 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.
  3. Combine the 3 cans of broth into a saucepan,
    and bring to a boil.
  4. Place the napkin ball, into the hot broth.
    Bring o a boil again,
    cover and simmer for 2 hours.
  5. After 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
  6. Cut 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
  7. PLEASE...do not serve the napkin!!....LOL

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