Roman egg and cheese soup
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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