Minestra Del Paradisoitalian, soups 6 cup meat stock; canned or fresh 4 eggs 6 tablespoon bread crumbs 1 single salt and pepper 1 pinch nutmeg; optional 1/2 cup grated parmigiana cheese Heat the stock in a pot. In a bowl break the eggs, add breadcrumbs and 1/4 cup cheese. Mix well. Add to stock as it begins to boil. Lower heat and cook about 1 min stirring. Add the remaining cheese on the top if you serve in a turrine or add individually if you serve in bowls. (wrv) |
