Ingredients
- 6 eggs
- 4 tablespoons butter, melted
- 1 cup freshly Parmigiano-Reggiano plus 1 cup
- 1/2 cup semolina flour
- 8 cups good chicken broth
Directions
Preheat oven to 400 degrees F.
Butter a raised edge 8 1/2 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 1/4 inch cubes. Bring chicken broth to boil and drop in squares. Simmer 10 minutes and serve, garnished with grated cheese.
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By momof3boyzz
Northborough, MA
on January 19, 2007
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This is the recipe I have been searching for. My mother used to make this all time whan I was young I used to call it sponge soup, and after she passed away I searched for the recipe but couldn't find anything for "sponge soup" Thank You for bring me back to a wonderful time in my life!!!
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