Prep time: 25 min
Cook time: 45 min
Difficult: Medium
Yield: 6 servings

Ingredients

8 cups clear stock
2 eggs
5 tablespoons grated Parmesan cheese
1 pound Mozzarella cheese, diced
4 teaspoon finely chopped parsley
12 slices fried bread
Freshly ground black pepper

Preparation

The stock for this soup is made from mixed chicken, beef and veal.

Bring the stock to the boil. Beat the eggs with the Parmesan and a sprinkling of freshly ground pepper. As soon as the stock comes to the boil, pour in the egg-mixture and let it cook for a minute or so until set. Add the Mozzarella and parsley.

Put 2 slices of hot fried bread into each soup bowl and ladle the hot soup over the top.