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Release date: 12/28/2004.

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This rich, elegant soup serves 4-6--that is, the bridal couple plus the best man and maid of honor--or the bridal couple with parents. Make more for a traditional Italian wedding party. Serve it hot--and assemble at the table for a grand effect.

• 6 cups beef broth
• 1/2 cup pastina or broken up vermicelli
• 1/2 cup butter, softened
• 1 cup Parmesan cheese, freshly grated
• 4 egg yolks
• 1/8 teaspoon ground nutmeg
• 1 cup whipping cream
• salt to taste

Cook pasta in lots of salted water until tender. Drain and reserve.

Beat the butter, eggs, and nutmeg, then whip in the grated cheese. Gradually beat in the cream, spoonful by spoonful.

Bring the broth to a simmer. Lighten the cream mixture with 1/4 cup of the hot broth, then stir the cream-broth into the simmer pot, stirring constantly. Remove from the heat and continue stirring, as it thickens up a little bit. Season to taste. Stir in reserved pasta. Ladle into bowls and serve immediately for luck and love to the happy couple and their wedding party.