Caldo de Zapallo Tierno

Ingredients

 * 1	tbl	olive oil
 * 1	x	onion chopped fine
 * 2	x	garlic cloves minced
 * 5	cup	vegetable or chicken stock
 * 3	tbl	raw rice
 * 1	lb	zucchinis - (abt 2 med)
 * Salt to taste
 * Freshly-ground black pepper to taste
 * 1	x	egg
 * 2	tbl	fresh-grated Parmesan cheese (to 4 tbspns)
 * 1	tbl	finely-minced parsley

Directions

 * 1) In a medium saucepan, saute the onion and garlic in the olive oil until tender. Pour in the stock, bring to a boil, add the rice, and cook on low for 10 minutes. Stir in the grated zucchini, season with salt and pepper, and simmer - partially covered - for about 15 minutes.
 * 2) When the zucchini is tender, beat the egg with the cheese and parsley and whisk into the soup, mixing well. Let simmer for a few minutes, then ladle into bowls and serve immediately.