Stacciatella (scrambled egg soup)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Broth of your choice (up to 6) |
| 2 | Eggs | |
| ¼ | cup | Shredded parmesan cheese |
| 2 | tablespoons | Minced parsley |
Directions
Bring stock or broth to boiling. In a small bowl, beat eggs to blend with ¼ cup cheese and parsley. Pour mixture into boiling liquid and *immediately* remove from heat; *do not stir*. Ladle into bowls and pass cheese to add to each portion.
Posted to MC-Recipe Digest V1 #356 From: "Tina D. Bell" <tdbell@...> Date: Fri, 27 Dec 1996 14:58:31 -0800 (PST)