|Beef broth||8 Liter (12 Cups)|
|Vermicelli||8 Ounce, broken into short lengths (250 Grams, Dried)|
|Freshly grated parmesan cheese||40 Gram (1/2 Cup)|
|Neufchatel cheese/Non fat cream cheese||80 Gram (1/3 Cup)|
|Egg whites||5 Large|
1. Bring broth to a boil in a 5- to 6-quart (5- to 6-liter) pan over high heat. Stir in pasta; reduce heat, cover, and simmer just until pasta is tender to bite (8 to 10 minutes).
2. Meanwhile, beat Parmesan cheese, Neufchatel cheese, and egg whites with an electric mixer or in a blender until well combined.
3. Slowly pour about 1 cup of the simmering broth into cheese mixture, mixing to combine. Then return cheese-broth mixture to pan, stirring constantly until hot (2 to 3 minutes