Zuppa Sarda

8 Cup Beef or veal stock
2 Eggs
6 Tablespoon Grated pecorino cheese
Freshly ground black pepper
1/2 Pound Mozzarella cheese
4 Teaspoon Finely chopped fresh parsley leaves
12 Pieces Carta Musica bread; (Sardinian Parchment Bread)

Place the stock in a saucepan, over medium heat. Bring to a boil. In a small
mixing bowl, combine the eggs and pecorino cheese. Season with pepper and
mix well. Whisk the mixture into the boiling stock. Cook for 1 minute. Add
the mozzarella cheese and parsley. Whisk well. Place 2 pieces of the bread
into each shallow bowl. Ladle the soup over the bread and serve.

Yield: 6 servings