Italian Wedding Soup/Maritata Soup
Serves 8/10

4 tb unsalted butter, softened
1/2 cup freshly grated Monterey Jack Cheese
1/2 cup freshly grated Romano cheese
4 egg yolks
1/2 pint heavy cream
1 quart rich chicken stock
1 cup dry white wine
Chopped fresh parsley

Beat butter until creamy; mix in cheeses, egg yolks & cream, beating well. Heat together broth & wine until boiling. Ladle a spoonful of broth into the creamy cheese mixture & stir to combine. Then stir cheese mixture into hot broth. Place over low heat until just heated through. Sprinkle with parsley & serve.