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.
