Tiny Pasta And Egg Soup

• 1 cup pastina or 1 cup any other type tiny pasta
• 4 cups low sodium chicken broth
• sea salt and pepper
• 1/8 teaspoon grated fresh nutmeg
• 3 eggs
• 1/4 cup grated parmesan cheese or 1/4 cup romano cheese
• 1 tablespoon extra virgin olive oil or 1 tablespoon unsalted butter
• fresh parsley, finely chopped (optional)

1. Cook pasta according to directions and drain.
2. Beat the eggs.
3. In a medium sauce pan, bring the chicken stock to a boil.
4. Season the stock with nutmeg, salt and pepper.
5. Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
6. Whisk until eggs form strings.
7. Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
8. Hug your friend or yourself and enjoy!

pastina, chicken broth, salt, nutmeg, eggs, parmesan cheese, extra virgin olive oil, fresh parsley

Taken from www.food.com/recipe/tiny-pasta-and-egg-soup-326822 (may not work)