8 sm. zucchini, diced
1 tbsp. leaf lard
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 qt. water
4 eggs, lightly beating
4 tbsp. grated Parmesan cheese
1 tsp. chopped parsley
1/2 tsp. chopped sweet basil

Melt leaf lard in soup pan, add oil, zucchini, salt and pepper; brown lightly. Add water, cover pan and cook 20 minutes. Beat egg lightly in mixing bowl, add cheese, parsley and basil and blend together well. Remove soup from fire, add egg mixture stirring it in well. Let stand 3 minutes before serving. Serves 4.