1 lb. potatoes
1 1/2 oz. Parmesan grated cheese
Nutmeg
1 1/2 oz. butter
2 qts. soup stock (boiling)
3 egg yolks

Boil potatoes until cooked. Peel, strain through fine sieve. Add egg yolks, cheese, butter and nutmeg and mix well. Place mixture on floured board, roll into long strips and slice the size of peanuts.

Shape into balls and fry in hot olive oil. Place fried balls in soup bowls and cover with boiling soup. Serves 6 or 8.