Soup Royale

Directions

1. 1
   Combine flour, grated parmesan cheese, salt, freshly grated nutmeg in a large bowl.
2. 2
   Stir in the lightly beaten eggs.
3. 3
   Cut the butter in small pieces and add to the mixture.
4. 4
   Wet a cloth napkin, squeeze out, and spread it out flat.
5. 5
   Spoon the cheese mixture into the middle of napkin, bring up the ends of the napkin, and tie together to form a tight bag.
6. 6
   Place the bag into a soup kettle with the 10 cups of chicken and beef broth.
7. 7
   Bring to boil, cover, simmer for 2 hours.
8. 8
   Remove the bag from the broth.
9. 9
   Let it cool toroom temperature.
10. 10
    Untie the bag, remove the now-hardened mixture from the napkin, and cut into 1/2 inch slices.
11. 11
    Cut these slices into cubes.
12. 12
    Reheat the broth, add the cubes, and continue to boil for 10 minutes.
13. 13
    Serve piping hot.