This simple soup, known as zuppa Sarda, is eaten year-round all over Sardinia.
Recipe information
Yield
Makes 6 servings
Ingredients
12 4x3x1/2-inch slices 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
1/2 cup freshly grated pecorino Sardo or pecorino Romano cheese
1/4 cup chopped fresh Italian parsley
8 ounces fresh water-packed mozzarella cheese, diced
Preparation
Step 1
Preheat oven to 400°F. Brush bread slices generously on both sides with olive oil. Place bread on baking sheet. Bake until light golden, turning once, about 5 minutes per side.
Step 2
Bring broth to boil in large pot. Whisk eggs and cheese in medium bowl to blend. Gradually add egg mixture to boiling broth, stirring to form egg strands, about 1 minute. Add parsley; season with salt and pepper.
Step 3
Place 2 bread slices in each of 6 soup bowls. Sprinkle with diced mozzarella cheese. Ladle soup into bowls.
