Roman egg cheese soup
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Recipe by: rosalinda
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 Eggs
1/3 c Fresh white bread crumbs
1/3 c Grated Parmesan cheese
1 ts Grated lemon zest
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,
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
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