Roman Egg And Cheese Soup - cooking recipe

Ingredients

2 (13 3/4 oz.) can chicken broth
1/2 c. water
1/4 c. small pasta
2 Tbsp. Parmesan cheese, grated
1 Tbsp. parsley, snipped
dash of ground nutmeg
1 well beaten egg
salt and pepper

Preparation

In a saucepan, bring broth and water to a boil.
Add pasta and cook until pasta is tender.
Reduce heat.
Stir in cheese, parsley and nutmeg. Slowly pour egg in simmering broth.
Stir.
Serve immediately.
Salt and pepper to taste.