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Soups Veal Stock for Minestrone Nona Crinella's Egg Ribbon Soup Ministrone Presto Quick Clam Chowder Lavagna Fish Stew Pasta E Fagioli (I) Tortellini in Turkey Broth Pasta E Fagioli (II) Lentil Soup Sonoma Fish Soup Beef Soup Nona Crinella's Egg Ribbon Soup Nona Crinella sometimes made this wonderful egg ribbon soup. When the men had been out pheasant hunting or trap shooting on a cold day, we sometimes started the evening meal with this soup to warm everybody up. 3 eggs 1 tablespoon cold water 1/2 cup freshly grated Romano, Parmesan or Dry Jack cheese 2 tablespoons minced parsley 6 cups good chicken or veal stock salt and pepper Beat the eggs and water in a bowl. Add the cheese and parsley. Heat stock to a boil. Slowly pour the egg mixture into the stock, stirring with a fork until the eggs are set. Correct seasonings. Serve immediately. Enjoy with our 2005 Sauvignon Blanc.

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