Large Saucepan, small saucepan, ovenproof dish or casserole.
THE stock for this soup is made from mixed chicken, beef and veal.
BRING the stock to the boil. Beat the eggs with the Parmesan and a sprinkling of freshly ground pepper. As soon as the stock comes to the boil, pour in the egg-mixture and let it cook for a minute or so until set. Add the Mozzarella and parsley.
PUT 2 slices of hot fried bread into each soup bowl and ladle the hot soup over the top.