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Zuppa Sarda




Source of Recipe


Old favorite from Sardinia






Recipe Introduction


This soup is eaten year round all over the island.





List of Ingredients



• 12 4X3X1/2 in slices of any 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
  
• /2 cup freshly grated pecorino Sado or Pecoriono Romano cheese
  
• 1/4 cup chopped fresh Italian parsley
  
• 8 oz fresh water packed mozzarella cheese - diced
  
• Salt and Pepper to taste
  






Instructions



1. Preheat the oven to 400.
   
2. Brush bread slices generously on both sides with the olive oil.
   
3. Place bread on a baking sheet and bake until light golden turning once about 5 minutes per side.
   
4. Bring broth to a boil in a large pot.
   
5. Whisk eggs and Pecorino cheese in a medium bowl to blend.
   
6. Gradually add the egg mixture to the boiling broth and stir to form egg strands - about 1 minute.
   
7. Add parsley and season with salt and pepper to taste.
   
8. Place 2 bread slices in each of the 6 soup bowls and sprinke with diced mozarella cheese.
   
9. Ladle the soup into the bowls.
   






Final Comments


Simple and delcious