3 eggs
1 tablespoon cold water
1/4 cup freshly grated Romano or Parmesan cheese
2 tablespoons minced parsley
6 cups chicken broth

Beat the eggs and water in a bowl; stir in the cheese and parsley.

Just before serving, bring the broth to a boil.

Slowly pour the egg mixture into the soup, stirring steadily with a fork until eggs set.

Serve immediately.

Serves: 6-8.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image, 16th century illustration.

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