Instructions: Bring 5 cups chicken broth to boil in large pot. Add broccoli. Reduce heat and simmer until broccoli is just tender, about 5 minutes.

Meanwhile, whisk eggs and remaining 1/2 cup broth in medium bowl to blend well. Bring soup to boil. Very slowly pour egg mixture into soup without stirring (egg mixture will form fluffy clumps); boil 1 minute. Stir gently to blend. Season soup with salt and pepper.

Ladle soup into 4 bowls. Sprinkle each with 1 tablespoon Parmesan cheese.

This recipe yields 4 servings.

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