Egg Lemon Soup
|Chicken broth||6 Cup (96 tbs)|
|Thin noodles||1⁄2 Cup (8 tbs) (Uncooked)|
|Black pepper||1⁄8 Teaspoon|
|All purpose flour||1 Tablespoon|
|Cold water||2 Tablespoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon (For Garnish)|
In a 3 quart saucepan, bring broth to a boil.
Stir in noodles, salt and pepper.
Bring to a boil again.
Reduce heat and cook until noodles are tender, 7 minutes.
In a small bowl, mix flour and water together.
In a medium bowl, beat eggs.
Add flour mixture to eggs and beat again.
Pour 1 cup hot noodle mixture into egg mixture a little at a time.
Gradually add egg mixture to remaining soup.
Serve with Parmesan cheese.
Garnish with minced parsley.
Makes 6 servings.