25 g/1 oz breadcrumbs 409/17 oz Parmesan cheese, freshly grated
3 eggs, lightly beaten
1.5 litres/2 1/2 pints Meat Stock
1/2 teaspoons chopped fresh flat-leal parsley


1.Mix together the breadcrumbs, Parmesan, eggs and a pinch of salt in a bowl. Heat the stock, add a ladleful to the egg mixture and mix until smooth.
2. Bring the stock to the boil and add the egg mixture, which will float up to the surface in a clump. Break up slightly with the prongs of a fork.
3.Ladle the soup into a tureen, sprinkle with the parsley and serve.

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