Roman Egg and Cheese Soup

         Yield: 4 Servings
Categories: Soups

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