Roman Egg & Cheese Soup
Yield
8 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ⅓ | cup |
bread crumbs
white, fresh |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
| 1 | teaspoon |
lemon zest
grated |
|
| 6 | cups |
beef stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 79 | ml |
bread crumbs
white, fresh |
|
| 79 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
lemon zest
grated |
|
| 1.4 | l |
beef stock
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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.
