---------- Recipe via Meal-Master (tm) v8.05

      Title: Roman Egg and Cheese Soup
 Categories: Soups, Cheese/eggs
      Yield: 4 Servings

      4    Eggs
    1/3 c  Fresh white bread crumbs
    1/3 c  Parmesan cheese; grated
      1 ts Lemon zest; grated
      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, stirring continuously. Bring just up to a simmer and
  season to taste with salt and pepper.

  Recipe by Cookbook Digest, Mar/Apr, 1998

  Typed in MMFormat by cjhartlin@msn.com

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