Instructions: Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.

Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2 to 3 minutes until the eggs float to the top and form tiny "flakes". Serve Immediately.

This recipe yields 4 servings.

Comments: You can add cooked chicken cut into bite-sized pieces to this soup if you want something a bit more hearty. This is very good with a thin slice of lemon floating on top.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.