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
Posted to MM-Recipes Digest by "Cindy Hartlin"
on Mar 7, 1998