Source: The Complete Passover Cookbook by Frances R. Av Rutick pg 47

Yield: 6 servings

In a medium-sized mixing bowl, beat the eggs with the chicken soup. Pour into a flat greased baking dish so that the "custard" is about 1/2- inch deep.

Set the baking dish into a pan of hot water (1/2 to 3/4- inch) in 350 degree F oven for 30 minutes, until the custard sets. Remove from the oven and let cool. Cut the custard into desired designs, that is diamonds, squares, etc... Toss the little shapes into soup before serving. Sprinkle the pieces with chopped parsley for color.

NOTE: These custard cubes are flavourful tidbits that add eye appeal, flavor, and extra heartiness to any bowl of clear soup.