1 cup chicken broth
2 tablespoons breadcrumbs
1 tablespoon grated Parmesan cheese
1 egg
1 tablespoon chopped flat Italian parsley (optional)
In small mixing bowl beat the eggs and stir in breadcrumbs and cheese.
Add broth to soup pan and bring to a boil.
Sir egg and breadcrumbs mixture into boiling broth.
Lower heat and boil gently until egg mixture is fully cooked.
Amount of breadcrumbs and cheese can be altered depending on how thick you like your soup.
