Caldo de Zapallo Tierno
- 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.
- 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.