"NAPKIN" SOUP WITH HOMEMADE CHEESE DUMPLINGS

★★★★★ 2 Reviews
Finnjin avatar
By Nancy J. Patrykus
from Spokane, WA

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

serves Family
prep time 10 Min
cook time 2 Hr

Ingredients

  • 8 Tbsp
    flour
  • 8 Tbsp
    parmesan cheese ...grated
  • 3 lg
    egga...beaten
  • 6 Tbsp
    softened butter
  • 2 can
    chicken broth
  • 1 can
    beef broth
  • salt ..to taste
  • 1 tsp
    ground nutmeg
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How To Make

  • 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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