I made this recipe for years, my goodness it was such a lovely delicious soup on a cold winter's night!! I always cooked it when we had guests and everyone used to love it. I had forgotten about it and it wasn't until recently a friend remembered the soup and asked me for the recipe, so after digging it out I decided to post it on here. I have even been known to make the soup thicker add some cream (not make the cheese balls) and use it as a pasta sauce for my son (when he was young) for some reason he loved it this way. Any stock can be used but I prefer chicken.
N.B. -- Gruyere cheese is a semi-hard, cooked and made from the curd of cow's milk cheese, it contains small holes and has a light cream-yellow colour.