Recipe - Roman Egg And Cheese Soup

4 Eggs
1/3 cup Fresh white bread crumbs
1/3 cup Grated Parmesan cheese
1 teaspoon Grated lemon zest
6 cup 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 MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Mar 7, 1998