---------- Recipe via Meal-Master (tm) v8.05
       Title: Roman Egg and 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
   Source: Cookbook Digest March/April 98