Recipe: Roman Egg Soup with Noodles

4 Cups of Chicken Broth

1 1/2 tablespoons of Semolina

1 1/2 tablespoons of Pecorino Romano Cheese

1/8 teaspoon salt

1/8 teaspoon pepper

4 eggs, well beaten

1 cup of cooked, broken pasta (for soup)

Snip of Parsley

Bring chicken broth to a boil.

Meanwhile, mix semolina, cheese, salt and pepper together. Add to beaten eggs and beat more until combined.

Add pre-cooked noodles to broth. Gradually add egg mixture, stirring constantly. Continue stirring and allow to simmer for 5 minutes.

Top with parsley and serve

serves 4