5 cups (1.25 litres) fresh spinach, trimmed and washed
1 container 300 g ricotta cheese
1/2 cup (125 ml) Parmigiano-Reggiano cheese, grated
1 pinch nutmeg
3/4 cup (180 ml) flour
Salt and pepper
6 cups (1.5 litres) chicken or vegetable broth
Wilt the spinach in a steamer for a few seconds. Wring dry, cool and chop.
In a bowl, combine the ricotta, eggs, Parmesan and nutmeg. Add the flour and stir to blend. Season with salt and pepper.
With two spoons, shape balls of about 10 ml (2 teaspoons) each and drop them on a well-floured work surface. Gently roll them in the flour.
Bring the broth to a boil. Add the dough balls, a dozen at a time, into the simmering broth. Cook for about 6 minutes. Remove from the broth and set aside.
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