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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 quart(s) broth, chicken, beef, or vegetable |
4 eggs |
1 tablespoon(s) finely minced flat leaf parsley |
1 pinch(s) grated nutmeg |
1/2 cup(s) grated parmesan cheese and more to sprinkle on top |
1 pinch(s) ground pepper |
1/4 cup(s) milk |
4 tablespoon(s) very small pasta such as orzo or acini de pepe |
Directions:
1. Cook Pasta according to the package instructions; drain and reserve. Heat the broth to a steady simmer, add the cooked pasta and stir well to make sure that the pasta grains are not stuck together.
2. In a separate bowl, beat well the eggs, milk, parsley, and Parmesan cheese. As the soup and pasta simmer, slowly pour in the egg mixture; lower the heat to a minimum and stir gently several times from the bottom up. When the egg mixture is cooked (this should take about 5 min.)taste and adjust seasoning as needed. Cover the pot with a lid and take it off the stove, wait 5 minutes, stir one more time and serve immediately. Great with crusty bread, or sandwhich.
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