Zuppa imperiale

Yield: 4 servings

Measure Ingredient
6 Eggs
4 tablespoons Butter, melted
1 cup Parmigiano-Reggiano
½ cup Semolina flour
½ gallon Good chicken broth
1 cup Parmigiano-Reggiano



Preheat oven to 400 degrees F.

Butter a raised edge 8½ by 12 inch cookie sheet. In a mixing bowl, stir together eggs, butter, cheese and semolina. Spread paste into buttered cookie pan and bake 10 minutes, until light golden brown.

Remove and flip out on to board to cool. Cut into ¼ inch cubes.

Bring chicken broth to boil and drop in squares. Simmer 10 minutes and serve, garnished with grated cheese.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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