Instructions: Bring the stock to simmer in a saucepan. Then, in a separate bowl, beat the egg with a fork and continue beating as you add the cheese and bread crumbs - and finally, a half cup of the simmering stock.

Bring the remaining stock to nearly a boil, scrape in the egg mixture, and whisk it feelingly, even emotionally, with a fork for 3 to 4 minutes. When you stop beating, let the soup come just barely to a boil - its creaminess will then break into plump, lacy custards.

Serve immediately, with an extra sprinkling of Parmesan topped by a single piece of herb. Sit down with it. Breathe it in deeply. Fast forward to Rigolettos last aria over the body of Gilda. I definitely think you deserve some good Italian bread, a couple olives, and a glass of wine too.

Comments: So youre feeling fat...or blue...or just plain beat; in a word, feeling sorry for yourself. This is the soup for you - fast, comforting, stomach calming. If you turn up the Verdi, all will be right with the world. Serve this traditional Italian soup hot to yourself and maybe one other soulmate.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.