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4 servings
Ingredients:
2 (14.5 ounce) cans chicken broth1/2 cup water1/4 cup ditalini pasta2 tablespoons grated Romano cheese1 tablespoon snipped fresh parsley1 pinch ground nutmeg1 egg, beaten
Instructions:
In a medium saucepan over medium heat, bring broth and water to a boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.
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