Instructions: Beat the eggs, cheese, bread crumbs, and garlic in a small bowl. Bring the stock to a boil, add the crushed oregano, reduce the heat, and let simmer for 10 minutes.

Increase the heat to medium, then stir the egg mixture into the stock with a long wooden spoon, so as to cause long egg strands.

Serve immediately, garnishing with fresh oregano or parsley - or by floating a round, paper thin lemon slice on top.

Serve hot to 4 to 6 people.

Comments: Like Stracciatelle, this Italian egg soup can serve as a light opener to spur the appetite.

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