MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Roman Egg Soup
  Categories: Italian, Soups, Eggs
       Yield: 4 Servings
       4 c  Chicken broth
       4    Eggs
   1 1/2 T  Parmesan cheese
       1 T  Parsley, chopped
       1 c  Cooked noodles
   1 1/2 T  Flour
   Place chicken broth in a soup kettle. Bring to a slow boil. Add cooked
   noodles to broth and boil gently. Beat eggs in a bowl until thick.
   Combine with flour, cheese, salt and pepper. Stir a little broth into
   eggs. Slowly pour the egg mixture into simmering broth, stirring
   gently. Continue to stir, simmer for five minutes. Top with parsley.