Roman Egg Soup (Serves 4 to 6)
3 (14.5 oz) cans of chicken or beef broth, or make your own with chicken buillon
2 eggs
1/4 cup shredded Parmesan cheese
2 Tbsp minced parsley
extra shredded Parmesan cheese
Optional:
2 cups already cooked orzo pasta, or other small pastina
1. In a 2 to 3-quart pan boil stock.
2. In a small bowl, beat eggs and blend with cheese and parsley. Pour
mixture into broth and immediately take off heat. Don't stir.
3. Ladle into bowls and serve with more Parmesan cheese. Sprinkle
more minced parsley over each bowl, if you like, with a little drizzle of
extra virgin olive oil. Traditionally, this soup is made without any
pasta, but growing up in my Italian family we always added some small
orzo pasta or other small pasta. Enjoy either method it is delicious!
