6 Servings 20 min Cook
4 Cup Chicken Broth
1 Cup elbow shaped Macaroni
2 Large Egg
1/4 Cup Parmesan Cheese
1 Tbsp Parsley
In a saucepan, bring the broth to a simmer over medium heat.
Add the pasta and return the broth to a simmer.
Simmer until the pasta is tender (about 10 minutes).
Whisk in the egg and let cook for 1 minute.
Ladle into bowls and garnish with cheese and parsley.
Enjoy!