Zuppa Sarda (Sardinian Cheese and Egg Soup with Croutons)

• 4 slices thick French bread or 4 slices Italian bread
• 14 cup olive oil
• 1 clove garlic, halved
• 4 cups low sodium vegetable broth or 4 cups low sodium chicken broth
• 3 eggs
• 34 cup grated romano cheese
• 14 cup parsley, minced
• 6 ounces mozzarella cheese, in 1/2 inch dice
• black pepper

1. Preheat oven to 350 degrees F.
2. Brush bread slices with olive oil and rub with garlic.
3. Place on a baking sheet and bake about 5 minutes per side, until golden.
4. In a large saucepan, bring broth to a boil.
5. Whisk together eggs and Romano cheese, then gradually add this mixture to the boiling broth.
6. Stir for a couple of minutes, until egg strands are cooked.
7. Add parsley and black pepper to taste.
8. To serve, place a garlic bread slice in each bowl.
9. Sprinkle some diced mozzarella over bread and ladle hot soup over all.
10. The mozzarella will be so melty and gooey!

bread, olive oil, clove garlic, vegetable broth, eggs, romano cheese, parsley, mozzarella cheese, black pepper

Taken from www.food.com/recipe/zuppa-sarda-sardinian-cheese-and-egg-soup-with-croutons-89330 (may not work)