Egg Ribbon and Parmesan Soup

Ingredients:

3 large eggs
3/4 cup grated Parmesan cheese, divided
6 cups low-salt chicken broth
3/4 cup tiny pasta (such as acini di pepe or orzo)
Chopped fresh Italian parsley

Directions:

Whisk eggs and 3 tablespoons Parmesan cheese in small bowl to blend.
Bring chicken broth to simmer in large pot. Add pasta. Cover and simmer
until pasta is tender, about 6 minutes.

Gradually add egg mixture to soup, stirring constantly until egg
ribbons form, about 1 minute. Simmer 1 minute longer. Ladle soup into
bowls. Sprinkle with parsley. Serve, passing remaining cheese
separately. Serves 4.

That's it!

o==============================o

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