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      Title: Roman Egg Soup
 Categories: Italian, Soups, Eggs
      Yield: 4 Servings

      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.

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