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Export 7 ingredients for grocery delivery
Step 1
This recipe originally appeared in Giada's Italy.
Step 2
In a medium bowl, whisk together the bread crumbs, eggs, and 1 ‚ÅÑ 4 teaspoon of the salt. Set aside.
Step 3
In a large saucepan, combine the broth, thyme, garlic, and the remaining 3‚ÅÑ 4 teaspoon salt with 2 cups of water. Bring to a simmer over medium heat and cook gently for 5 minutes. Remove the thyme and garlic clove with a slotted spoon and discard. With the broth at a gentle simmer, whisk in the Parmigiano-Reggiano. When the cheese has melted, stir the liquid so that it swirls.
Step 4
Pour the egg mixture into the center of the swirling liquid and let it cook for 30 seconds, then give it a stir with a fork to break it up a bit. Ladle the soup into bowls and serve garnished with the basil.
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