Zuppa Sarda

  • Yield: 6 servings


  • 8 cups beef or veal stock
  • 2 eggs
  • 6 tablespoons grated pecorino cheese
  • Freshly ground black pepper
  • 1/2 pound mozzarella cheese
  • 4 teaspoons finely chopped fresh parsley leaves
  • 12 pieces Carta Musica bread (Sardinian Parchment Bread)


  • Place the stock in a saucepan, over medium heat. Bring to a boil. In a small mixing bowl, combine the eggs and pecorino cheese. Season with pepper and mix well. Whisk the mixture into the boiling stock. Cook for 1 minute. Add the mozzarella cheese and parsley. Whisk well. Place 2 pieces of the bread into each shallow bowl. Ladle the soup over the bread and serve.