Instructions: In a mixing bowl, stir together the bread crumbs, 2 cups of the cheese, eggs, butter and nutmeg until a ball is formed. Feed the ball into a meat grinder set over barely boiling chicken stock and grind "noodles" into the broth. They will set as they hit the stock. When all the noodles are in the broth, lower the heat to simmer and cook 5 to 6 minutes. Serve in deep bowls with plenty of grated cheese.

This recipe yields 4 servings.

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