PARADISE SOUP Minestra del Paradiso

Ingredients

• 4 tablespoons Bread crumbs
• 3 Eggs
• 4 tablespoons Grated cheese
• 1/4 teaspoon Nutmeg (Quantity estimated (not specified in original recipe))
• 1 quart White soup stock or clear broth
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 1 tablespoon Fresh parsley, finely chopped (Optional ingredient for variety.)
• 1/2 cup Spinach, drained and rubbed through a sieve (Optional ingredient for variety.)
• 2 Bouillon cubes (Used as a substitute for broth.)
• 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Celery salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Onion salt (Quantity estimated (not specified in original recipe))

Instructions

1. 1Beat the egg whites until stiff peaks form. Then, gently fold in the egg yolks. Gradually add the breadcrumbs, grated cheese, a pinch of salt, and a grating of nutmeg. Mix until a thin batter forms. If using parsley or spinach, add it now.
2. 2Bring the white soup stock or clear broth to a boil. Drop spoonfuls of the batter into the boiling broth. Let it boil for 3-4 minutes, or until the batter poaches into soft, curdled lumps. Serve immediately.
3. 3If broth is unavailable, dissolve bouillon cubes and butter in boiling water. Season with celery salt, onion salt, and pepper.