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ITALIAN WEDDING SOUP




Source of Recipe


Unknown


List of Ingredients




6 cups beef broth
1/2 cup pastina
1/2 cup butter, softened
1 cup Parmesan cheese
4 egg yolks
1/8 tsp. nutmeg
1 cup whipping cream
salt to taste



Recipe



Cook pasta in salted water until tender. Drain and reserve. Beat the butter, eggs, and nutmeg, then whip in the grated cheese. Gradually beat in the cream, spoonful by spoonful. Bring the broth to a simmer.

Lighten the cream mixture with 1/4 cup of the hot broth, then stir the cream-broth into the simmer pot, stirring constantly. Remove from the heat and continue stirring, as it thickens up a little bit. Season to taste. Stir in reserved pasta. Serve immediately