Stracciatella

1. 4 cups chicken stock or broth
2. salt and pepper
3. 2 eggs
4. 4 Tbsp. freshly grated Parmesan cheese
5. 2 tsp. chopped fresh parsley

Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper. Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper. Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs float to the top and form tiny flakes. Serve Immediately.