Roman Egg Soup

Title: Roman Egg Soup

Categories: Italian, Soups, Eggs

Yield: 4 Servings

4 c Chicken broth

4 Eggs

1 1/2 T Parmesan cheese

1 T Parsley, chopped

1 c Cooked noodles

1 1/2 T Flour

Salt/pepper

Place chicken broth in a soup kettle. Bring to a slow boil. Add cooked

noodles to broth and boil gently. Beat eggs in a bowl until thick.

Combine with flour, cheese, salt and pepper. Stir a little broth into eggs. Slowly pour the egg mixture into simmering broth, stirring

gently. Continue to stir, simmer for five minutes. Top with parsley.

MMMMM