11/2 tablespoons semolina
3 tablespoons grated Parmesan
cheese
1 quart beef or chicken broth.
or bouillon
2 eggs
i/g teaspoon salt
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Combine eggs, salt, semolina, cheese and 3 tablespoons cool
broth in a mixing bowl and beat with fork 5 minutes. Bring rest
of broth to boiling point and add egg mixture slowly, stirring
constantly. Continue stirring while soup simmers 5
minutes.
Serves 4.
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