Cheese Croutons for Italian Wedding Soup

Not everyone knows what wedding soup is but I like mine with soft, spongy cheese croutons. This is an old Italian recipe handed down for generations. Try it, you'll love it! I like to use a combination of both cheeses.....

• Ready In: 40 mins
• Serves: 24
• Yields: 24 1/4 cup

Ingredients

• 12  eggs, beaten
• 1⁄4 cup romano cheese
• 3⁄4 lb provolone cheese or 3⁄4 lb swiss cheese, shredded
• 6  teaspoons baking powder
• 1  teaspoon salt
• 1⁄2 cup flour

Directions

1. Mix all ingredients together and pour into a greased and floured jelly roll pan. Bake for 30 minutes at 350*.
2. When cool, cut into very small squares and serve in your soup.
3. These freeze well in ziploc bags.