Roman Egg and Cheese Soup – Cheese

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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