_Minestra del Paradiso_
4 tablespoons sifted bread crumbs
4 tablespoons grated cheese
1 quart white soup stock or clear broth
3 eggs
Nutmeg
Salt, pepper
Beat the whites of the eggs, then beat in the yolks. Add the
breadcrumbs gradually, then the grated cheese, a pinch of salt and a
grating of nutmeg. These ingredients should form a thin batter.
Have the broth boiling and drop the batter into it by spoonfuls. Let
it boil three or four minutes and serve immediately. The batter will
poach in soft, curdled lumps in the clear soup.
This soup is much used as a delicacy for invalids. In this case the
cheese may be scanted or omitted entirely. By way of variety a
tablespoonful of finely chopped parsley may be added to the batter, or
a half a cup of spinach drained and rubbed through a sieve may be
substituted for half of the breadcrumbs.
When stock or broth is not available, it may be made from bouillon
cubes and a lump of butter dissolved in boiling water and seasoned
with celery salt, onion salt and pepper.
_Signora Maria Ronchi-Cuniberti._