Cheese and Egg Soup

• 3 eggs
• 3 tablespoons grated parmesan cheese (can use cheddar but increase to 1/4 cup or more shredded)
• 6 cups chicken stock

1. Beat eggs until frothy.
2. Stir in cheese.
3. Bring broth to a boil and remove from heat.
4. Pour in egg mixture, stir gently until eggs set.

eggs, parmesan cheese, chicken stock

Taken from www.food.com/recipe/cheese-and-egg-soup-30719 (may not work)