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Stacciatella (Scrambled Egg Soup)
4 c Broth of your choice (up to 6)
1/4 c Shredded parmesan cheese
2 tb Minced parsley
Bring stock or broth to boiling. In a small bowl, beat eggs to blend
with 1/4 cup cheese and parsley. Pour mixture into boiling liquid and
*immediately* remove from heat; *do not stir*. Ladle into bowls and
pass cheese to add to each portion.
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