Paradise Soup

by Mary Ann Esposito on Sep 12, 2011

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Servings
8 servings
Course
Soup and Stew

Ingredients

  • 3/4 cup sifted dry bread crumbs from real bread
  • 3/4 cup grated Parmigiano Reggiano cheese
  • 3 large eggs, lightly beaten
  • Pinch nutmeg
  • Salt and pepper to taste
  • 2 quarts prepared chicken or beef broth

Instructions

  1. In a bowl combine the bread crumbs, cheese, eggs, nutmeg and salt and pepper to taste. Form into small marble sized meatballs. Set aside.
  2. 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

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