CHEESE, BREAD, AND EGG SOUP

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Cheese, Bread, and Egg Soup image

Categories     Soup/Stew     Cheese     Egg     Bake     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

12 4x3x1/2-inch slices country-style whole wheat or sourdough bread
1/3 cup (about) extra-virgin olive oil
8 cups canned low-salt chicken broth
2 large eggs
1/2 cup freshly grated pecorino Sardo or pecorino Romano cheese
1/4 cup chopped fresh Italian parsley
8 ounces fresh water-packed mozzarella cheese, diced

Steps:

  • Preheat oven to 400°F. Brush bread slices generously on both sides with olive oil. Place bread on baking sheet. Bake until light golden, turning once, about 5 minutes per side.
  • Bring broth to boil in large pot. Whisk eggs and cheese in medium bowl to blend. Gradually add egg mixture to boiling broth, stirring to form egg strands, about 1 minute. Add parsley; season with salt and pepper.
  • Place 2 bread slices in each of 6 soup bowls. Sprinkle with diced mozzarella cheese. Ladle soup into bowls.

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