3/4 cup sifted dry bread crumbs from real bread
3/4 cup grated Parmigiano Reggiano cheese
3 large eggs, lightly beaten
Salt and pepper to taste
2 quarts prepared chicken or beef broth
In a bowl combine the bread crumbs, cheese, eggs, nutmeg and salt and pepper to taste. Form into small marble sized meatballs. Set aside.
Bring the broth to a boil in a 3 quart soup pot. Reduce the heat to medium high and add the meatballs. Cook gently for 3 to 4 minutes. Serve hot
Cook's Secret: When it comes to bread crumbs, the quality of the bread does make a difference. Boxed bread crumbs are but a pale imitation of the real thing. Make your own from stale bread by drying out the pieces in a low heat oven and then reduce the pieces to fine crumbs in a food processor or by hand using a rolling pin.Store in the refrigerator.
This recipe is featured on show1918 - Eggs in Purgatory and Heaven.
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