"napkin" soup with homemade cheese dumplings

How To Make "napkin" soup with homemade cheese dumplings

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  1

  Combine flour, grated parmesan, salt and nutmeg, into a large bowl. Add beaten eggs, and butter. Mix well.
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  2

  Wet a clean cloth napkin, squeeze water out, and spread it flat on the counter. Spoon the above mixture onto the middle of the napkin, making a ball. Bring up the sides of the napkin, and tie together to form a tight ball.
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  3

  Combine the 3 cans of broth into a saucepan, and bring to a boil.
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  4

  Place the napkin ball, into the hot broth. Bring o a boil again, cover and simmer for 2 hours.
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  5

  After it is cooked. Remove the napkin ball, put it in a strainer to cool to room temperature, and till it stops dripping. When room temperature, open the napkin and put on a cutting board
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  6

  Cut into small slices. Cut these slices onto cubes. Reheat the broth, add the cubes and bring to a low boil. Cook gently for ten minutes. Serve and enjoy. ** **NOTE: I did add 1/2 cup of chopped spinach. *********Other times I have added a 1/2 cup cooked, and diced carrots...for color and taste
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  7

  PLEASE...do not serve the napkin!!....LOL
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