Served as starter. Non-vegetarian dish.

Italian

4 cup Chicken Broth

4 Eggs

1 1/2 Tablespoon Parmesan Cheese

1 Tablespoon Parsley, chopped

1 cup Cooked Noodles

1 1/2 Tablespoon 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.

Serves: 4

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