8 T  Flour, heaping

      8 T  Parmesan Cheese, grated,

           -heaping
      3    Eggs

      6 T  Butter

     10 c  Broth, chicken & beef

        pn Salt
        pn Nutmeg
  Combine flour, grated Parmesan cheese, salt, freshly grated nutmeg in a
  large bowl.  Stir in the lightly beaten eggs.  Cut the butter in small
  pieces and add to the mixture.  Wet a cloth napkin, squeeze out, and
  spread it out flat.  Spoon the cheese mixture into the middle of napkin,
  bring up the ends of the napkin, and tie together to form a tight bag.
  Place the bag into a soup kettle with the 10 cups of Chicken and Beef
  broth.  Bring to boil, cover, simmer for 2 hours.
  Remove the bag from the broth.  Let it cool to room temperature.  Untie
  the bag, remove the now-hardened mixture from the napkin, and cut into 1/2
  inch slices.  Cut these slices into cubes.  Reheat the broth, add the
  cubes, and continue to boil for 10 minutes.  Serve piping hot.