Bag Soup

Preparation:

Preparation: Soften the butter at room temperature and mix it with the flour, breadcrumbs, cheese and eggs; salt, pepper and add grated nutmeg. If the mixture is not soft enough, add a little butter. Shape the mixture into a salami and wrap it in a clean white cloth, tying it tightly. Cook the dough in the broth for about three hours. Drain the dough, drain it, remove it from the cloth and let it cool. Cut the dough into cubes and pour into the broth 5 minutes before serving.