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| 6 Tasse | Meat broth; beef, chicken or mixed |
| 2 x ca. 30 g | Vermicelli noodles |
| 1/2 Tasse | butter unsalted |
| 3/4 Tasse | parmesan grated |
| 4 | egg yolks |
| 1 Tasse | heavy cream |
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Maritata means married in Italian. This soup is a marriage of thin broth and a thick mixture of eggs, butter, cream and cheese.
Bring broth a boil, add noodles and cook to el dente, about 6 min. In a bowl blend butter, grated cheese and egg yolks, then gradually beat in cream. Spoon a small amount of the stock into the mixture, stirring constantly and add to the soups pot stirring. Immediately remove from the heat and serve.
This makes 8 starter portions or 4 main course servings with crusty bread and a salad.
From the Sunset Cook Book of Soups and Stews. Posted by Jim Weller.
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