Cheese Puff Soup

1 1/2 cups low-fat ricotta cheese
1 1/2 cups (6 oz.) shredded fontinella cheese
1 cup (1/4 lb.) shredded light or regular Jarlsberg cheese
1 1/4 cups all-purpose flour
1 large egg
8 cups or 4 cans (14 1/2 oz. each) regular-strength beef broth plus water to make 8 cups
Pepper
Grated parmesan cheese

In a bowl, mix well the ricotta, fontinella, Jarlsberg, and 3/4 cup of the flour. Beat in the egg to blend thoroughly.

Spread 1/4 cup flour on a board; scrape cheese mixture onto board, dust with cup flour, and knead to incorporate most of the flour. Form into a ball, cover, and let rest for 30 minutes.

Divide ball into 4 equal portions, then shape each into a log about 3/4 inch thick. Cut each log into 3/4inch pieces; with the tines of a fork, flatten each piece slightly, leaving grooves in dough; transfer to a flour-dusted platter.

In a 5- to 6-quart pan, bring broth to boiling on high heat.

Add dough pieces (take care not to cluster in a lump) and cook until puffs come to the surface, about 1 1/2 minutes. As they float up, lift from pan with a slotted spoon and put in a tureen, then pour broth into tureen. Ladle into bowls and season to taste with pepper and grated cheese.

Makes 8 to 10 first course servings