Chicken and Egg Soup/stracciatella (Marguerite Patten)

This is a very light but satisfying classic soup. It is often called Stracciatella. Dont worry ifthe soup has a slightly scrambled egg look, it should do. Pour most ofthe stock or water into a saucepan, add the chicken stock cube. Bring the stock or water to the boil. Beat the eggs, blend with the rest of the cold stock or water, the semolina and cheese. Pour a little of the boiling liquid over the egg mixture, then return to the saucepan. Cook over a steady heat for 3 or 4 minutes, do not allow to boil. Add the parsley and seasoning to taste then serve. Source: Marguerite Pattens Marvellous Meals, Yours Magazine, UK File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip