Stracciatella I - cooking recipe

Ingredients

2 (14.5 ounce) cans chicken broth
1/2 cup water
1/4 cup ditalini pasta
2 tablespoons grated Romano cheese
1 tablespoon snipped fresh parsley
1 pinch ground nutmeg
1 egg, beaten

Preparation

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.