Italian Egg Drop Soup

Recipe Ingredients

6 cups	1422ml	Vegetable, chicken, veal, or beef stock
1 teaspoon	5ml	Dried oregano - crushed
		(or 1 tbspn fresh oregano)
2		Eggs
3 teaspoons	15ml	Freshly-grated Parmesan cheese
2 tablespoons	30ml	Grated dry bread crumbs
1		Garlic clove - pressed

Recipe Instructions

Beat the eggs, cheese, bread crumbs, and garlic in a small bowl. Bring the stock to a boil, add the crushed oregano, reduce the heat, and let simmer for 10 minutes.

Increase the heat to medium, then stir the egg mixture into the stock with a long wooden spoon, so as to cause long egg strands.

Serve immediately, garnishing with fresh oregano or parsley -- or by floating a round, paper thin lemon slice on top.

Serve hot to 4 to 6 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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