Recipe - Stacciatella (Scrambled Egg Soup)

4 cup Broth of your choice (up to
6)
2 Eggs
One fourth cup Shredded parmesan cheese
2 tablespoon Minced parsley

Bring stock or broth to boiling. In a small bowl, beat eggs to blend with
One fourth cup cheese and parsley. Pour mixture into boiling liquid and
*immediately* remove from heat; *do not stir*. Ladle into bowls and pass
cheese to add to each portion.

Posted to MCRecipe Digest V1 #356

From: "Tina D. Bell" tdbell@altair.csustan.edu

Date: Fri, 27 Dec 1996 14:58:31 0800 (PST)