3 tbs. breadcrumbs, finely grated
6 tbs. grated Parmigiano
1 pinch nutmeg
1 1/4 qts. lean beef broth, seasoned
How to make the Bread and Egg Mix in Broth:
Prepare a soft mixture with the eggs, a pinch of salt and a pinch of nutmeg, and then, little by a little, add the breadcrumbs and 3 tbs. Parmigiano. Bring the broth to a simmer. Place the bread mix into a potato ricer and, as the broth simmers, rice the mixture into the broth. Cook for 3 min. and serve adding the rest of the Parmigiano.
Pass the mixture through the larger holes of the ricer.