Stracciatella (herb and egg soup) (thing)

This is very fast and easy to make, especially if you use stock cubes, and makes a good starter. It's light, and looks terribly pretty. Do not even think of making it with dried herbs though.

• 3 pints vegetable stock (or water with 2 vegetable stock cubes)
• 4 tablespoons basil, chopped
• 3 tablespoons parsley, chopped
• 2 tablespoons mint, chopped
• 1 tablespoon coriander (cilantro), chopped
• 1/2 tablespoon oregano, chopped
• 3 eggs
• salt and black pepper
• freshly grated parmesan (to taste)

Heat the stock to a boil, and add all the herbs. Cook for 2-3 minutes, until they are all frothing at the top of the liquid.

Beat the eggs together well, with salt and pepper. Pour this mixture in a slow steady stream into the boiling soup. As you pour in the eggs, beat the soup rapidly to break up the eggs and prevent them coagulating into a lump. The easiest thing to use for this is a pair of chopsticks, as this forms finer strands than a whisk. Serve, and add parmesan to taste.