Paradise Soup (Emilia-Romagna)

Soups

Ingredients

Eggs- 4

Salt and pepper

Freshly grated nutmeg

Grated parmesan cheese - 10 tbsps

Soft breadcrumbs - 5 tbsps

Meat stock - 7 1/2 - 10 cups

Beat the eggs with salt, pepper and a little nutmeg to taste ; the the parmesan and the breadcrumbs and mix well. Bring the stock to a boil and pour in the beaten egg mixture, stirring vigorously all the time to prevent the eggs from curdling. Bring to a gentle boil again and serve at once, generously sprinkled with additional grated parmesan cheese.

Serves 6-8