Recipe: Italian Dumpling Soup

ITALIAN DUMPLING SOUP

8 cups chicken broth
2 slightly beaten eggs
2/3 cup grated Parmesan cheese (plus more for serving)
2/3 cup fine dry bread crumbs
1/4 cup butter or margarine, softened
1/2 cup finely shredded lemon peel
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. pepper flakes

In a large kettle or Dutch oven bring chicken broth to boiling.

Meanwhile, in small mixer bowl, combine the eggs, the 2/3 cup Parmesan cheese, the bread crumbs, butter or margarine, lemon peel, nutmeg, cinnamon, and pepper till well blended.

Shape mixture with hands into 1 inch balls. Add, a few at a time, to the boiling broth.

Cook, uncovered, about 8 minutes or till dumplings are done.

Pass Parmesan cheese to sprinkle on top of soup.

Servings: 6 to 8
From: Recipelink.com
Source: Recipe magazine: Italian Recipes, Women's Circle Cooking Omnibook #2, 1985