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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very easy but different soup. It is a variation of one from my childhood. Ingredients:
6 cups chicken broth |
3 eggs |
8 tablespoons breadcrumbs, toasted |
10 tablespoons parmesan cheese, fresh grated |
salt and pepper, to taste |
Directions:
1. Set bottom of boiler with water to boil.
2. Beat eggs and half of the cheese in a bowl.
3. Pour broth into top of boiler and set over high heat. When at a boil, lower to medium-high heat.
4. Pour in the breadcrumbs, all at once. Bring back to slow boil while stirring all the time. Continue cooking for 2-3 minutes until broth becomes thicker.
5. Remove from heat and place top over bottom half with the boling water.
6. Lower the heat just to maintain a rolling boil.
7. Pour eggs and cheese mixture into broth slowly, while lightly beating with wooded spoon. Keep beating until well blended.
8. Serve remaining cheese on the side.
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