Roman Egg Soup

Total time: 10 minutes
     This is the second easiest soup I make - an Italian version of Egg Drop Soup (the easiest). I sometimes add chopped tomato to it, or not; sometimes croutons, or not. 

 Ingredients: 

• 2 cups (16oz, 480ml) chicken stock
• 1 cup (8oz, 240ml) tomato sauce
• 2 eggs
• 2 tbs dried bread crumbs
• 2 tbs Parmesan cheese, grated
• 1 tsp basil

 Instructions:

• In small saucepan heat chicken stock, basil and tomato sauce.
• Grate cheese.
• In medium bowl whisk eggs. 
• Add bread crumbs and cheese to eggs and whisk to combine. 
• When soup is boiling pour in egg mixture.  
• Stir once. 
• Immediately remove from heat, ladle into bowls and serve.

Note:  If I am making this in a dinner that uses whole tomatoes I add a few tbs of chopped tomatoes to the soup, as well... For interest.

Optional croutons - if I have a bit of semi-soft cheese I make these for the soup.

Goat Cheese (Chevre) Croutons       Time: 10 minutes

 Ingredients:

• 2 slices goat cheese or Brie
• 2 rounds or triangles of bread slightly bigger than the cheese  I used a slice of regular multi-grain bread

 Instructions

• Toast bread, either in a toaster before cutting to size or under the broiler (grill). 
• Cut toast into rounds or interesting shapes. 
• Lay one slice of cheese on top of each toast. 
• Broil (grill) for 2 - 3 minutes, until cheese is bubbly. 
• Either serve floating in the soup or on the side.