Roman egg and cheese soup

Yield: 4 Servings

Measure Ingredient
4 Eggs
⅓ cup Fresh white bread crumbs
⅓ cup Grated Parmesan cheese
1 teaspoon Grated lemon zest
6 cups Beef bouillon
Salt and pepper to taste

Combine the eggs, bread crumbs, cheese, and zest, and beat until thoroughly blended.

Bring the bouillon to a boil, then pour slowly into the egg mixture, sitrring continuously. Bring just up to a simmer and season to taste with salt and pepper. Serves 4 Typed in MMFormat by cjhartlin@... Source: Cookbook Digest March/April 98

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Mar 7, 1998

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