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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a quick and easy recipe! Ingredients:
2 (14.5 ounce) cans chicken broth |
1/2 cup water |
1/4 cup ditalini pasta |
2 tablespoons grated romano cheese |
1 tablespoon snipped fresh parsley |
1 pinch ground nutmeg |
1 egg, beaten |
Directions:
1. In a medium saucepan over medium heat, bring broth and water to a boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.
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