4 cups chicken or vegetable stock
1/3 cup tiny star pasta
1 egg
2 green onions, chopped (optional)
salt and pepper to taste
Pour the stock into a saucepan. Bring it to a boil on high heat, add the pasta and stir. Bring to a boil then reduce heat. Simmer, stirring occasionally for 5-10 minutes or until the pasta is cooked. In a small bowl or cup, beat the egg with fork until frothy. Bring the soup to a rapid boil. Slowly pour the egg into the soup, stirring constantly with a wooden spoon. Remove from heat immediately. Add green onions, salt and pepper. Serve topped with fresh chopped parsley.
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