Clouds In Broth

Preparation:

Preparation: Whip the egg whites until stiff with a pinch of salt. Mix Parmesan and breadcrumbs, add the egg yolks and work the mixture with a fork. Gently incorporate the egg whites so as not to disassemble them. Form balls with 2 teaspoons. Bring the broth to the boil and pour in the balls, stir rapidly and let them cook for 3 minutes without touching them. When they are swollen, mix and serve immediately.