Roman Egg Drop Soup

Name: Roman Egg Drop Soup
Yield: 4
Ingredients: 3 cups of chicken broth; 3 eggs; 1/4 cup of fresh Italian parsley, chopped; 1/2 cup of grated Parmesan cheese; 1 tablespoon of salt; 1 pinch of black pepper; To sprinkle; 2 tablespoons of chopped fresh parsley

1
3 cups of chicken broth
2
3 eggs
3
1/4 cup of fresh Italian parsley, chopped
4
1/2 cup of grated Parmesan cheese
5
1 tablespoon of salt
6
1 pinch of black pepper
7
To sprinkle
8
2 tablespoons of chopped fresh parsley

Ingredients

1
3 cups of chicken broth
2
3 eggs
3
1/4 cup of fresh Italian parsley, chopped
4
1/2 cup of grated Parmesan cheese
5
1 tablespoon of salt
6
1 pinch of black pepper
7
To sprinkle
8
2 tablespoons of chopped fresh parsley

Directions

1
In a medium pot, bring the chicken broth to a boil over high heat
2
In a separate bowl, using an electric mixer, beat the eggs with the parsley and Parmesan cheese until smooth
3
Season with salt and pepper
4
Remove from heat and add the egg mixture, stirring constantly
5
Bring back to a boil over high heat, without stopping to stir
6
Serve in 4 deep plates, sprinkle with parsley, and serve immediately.