Servings:
11
Preparation Time:
0.5 hours
Ingredients
- 10 cups boiling water
- 16 teas. chicken bouillon
- ½ cup grated cheese (part Romano part Parmesan)
- ¼ cup bread crumbs
- 2 eggs
- 1 cup hot water
Cooking Instructions
Bring water to a simmer over medium heat. Stir together cheese, breadcrumbs, eggs and hot water. Add the mixture all at once to the simmering broth. Remove from heat and serve once the tiny granular “dumplings” have formed and appear to be cooked, about 5 minutes.
Source:
from Lady Elizabetta da Firenze