Directions
In a bowl combine the bread
crumbs, cheese, eggs, nutmeg and salt and pepper to taste. Form into small
marble sized meatballs. Set aside.
Bring the broth to a boil in a 3
quart soup pot. Reduce the heat to medium high and add the meatballs. Cook
gently for 3 to 4 minutes. Serve hot
Cook's Secret: When it comes to bread crumbs, the quality of
the bread does make a difference. Boxed
bread crumbs are but a pale imitation of the real thing. Make your own from stale bread by drying out
the pieces in a low heat oven and then reduce the pieces to fine crumbs in a
food processor or by hand using a rolling pin.
Store in the refrigerator.
This recipe is featured on show
1918 - Eggs in Purgatory and Heaven.
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