We alternate between chicken soup and beef stew.

For a filler I love egg drop soup. I bring a quart of chicken stock to a boil. While it's boiling beat four eggs, 1/2 tsp ground nutmeg, 1/4 tsp ground black pepper and 1/4 cup grated romano or parmagiano cheese. Once it is boiling turn to simmer but keep the bubbles going..................with a whisk stir in the egg mixture making a figure eight with the whisk until the egg looks like little rags in the soup.

That's it! Put it in a bowl, sprinkle with more cheese and mange! Awesome on a cold fall day or night.