Italian Wedding Soup

• 6 cups beef broth
• 1/2 cup pastina
• broken up vermicelli
• 1/2 cup butter, softened
• 1 cup Parmesan cheese, freshly grated
• 4 egg yolks
• 1/8 tsp. ground nutmeg
• 1 cup whipping cream
• Salt, to taste

1. Cook pasta in lots of salted water until tender.
2. Drain and reserve.
3. Beat eggs, butter and nutmeg, then whip in the grated cheese.
4. Gradually beat in the cream, spoonful by spoonful.
5. Bring broth to a simmer.
6. Lighten the cream mixture with 1/4 cup of the hot broth, then stir the cream-broth into the simmer pot, stirring constantly.
7. Remove from heat and continue stirring, as it thickens up a little bit.
8. Season to taste.
9. Stir in reserved pasta.
10. Ladle into bowls and serve immediately for luck and love to the happy couple and their wedding party.

beef broth, pastina, vermicelli, butter, parmesan cheese, egg yolks, ground nutmeg, whipping cream, salt

Taken from www.foodgeeks.com/recipes/4267 (may not work)