Title: Roman egg & cheese soup
 Categories: Soups, Cheese/eggs
      Yield: 4 Servings
 
      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