SOUP INGREDIENTS :

6 cups chicken stock, plus 1 Tablespoon if necessary
1 cup freshly grated Parmesan cheese
1/2 cup fresh bread crumbs
1/4 cup minced fresh parsley leaves
Salt and freshly ground black pepper to taste
1/8 teaspoon freshly grated nutmeg
2 eggs, lightly beaten

SOUP MAKING DIRECTIONS :

Bring the stock to a boil in a large pot. Combine the Parmesan cheese in a bowl with the bread crumbs, parsley, salt, pepper, and nutmeg, then stir in the eggs. The mixture should be like a wet dough, barely holding together. If it seems too stiff, add 1 tablespoon water or stock.

Adjust the heat so that the stock simmers. Put the dough in a food mill or ricer and hold the utensil directly over the soup. Crank the food mill so that the dough falls in strands directly into the chicken soup. Cook for 2 or 3 minutes, then turn off the heat and let sit for 2 or 3 minutes more before serving.

Yield: 4 servings