Roman Egg and Cheese Soup

---------- Recipe via Meal-Master (tm) v8.05

Title: Roman Egg and Cheese Soup
Categories: Soups, Cheese/eggs
Yield: 4 Servings

4 Eggs
1/3 c Fresh white bread crumbs
1/3 c Grated Parmesan cheese
1 ts Grated lemon zest
6 c 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@msn.com
Source: Cookbook Digest March/April 98

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