Recipes

WEDDING SOUP
  • Ingredients
  • 1 half load of pasta dough made into vermicelli and cut into short lengths
  • 8 cups beef stock (see below) OR
  • 4 (14-1/2 ounce) cans chicken or beef broth
  • 3/4 cup sweet butter, softened
  • 1-1/2 cups freshly grated Parmesan cheese
  • 5 egg yolks
  • 1/4 teaspoon ground nutmeg
  • 1-1/4 cups whipping cream salt
Directions
  1. In a large deep pan over high heat, bring beef stock to a boil
  2. Add vermicelli to boiling broth
  3. Reduce heat to medium and cook until pasta is al dente
  4. In a bowl, combine butter, cheese, egg yolks, and nutmeg until smooth, then gradually stir in cream
  5. Spoon a small amount of the simmering broth into cream mixture and stir to blend, then return all to the soup, stirring constantly
  6. Immediately remove soup from heat and serve.


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