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Italian-Style Quickie Vegetable Noodle Soup:

soups, italian

1 can (10 oz) undiluted chicken broth
3 cup water
2 cup mixed frozen vegetables
1 cup fine egg noodles
2 eggs
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh parsley
pinch (each) grated nutmeg and pepper

In saucepan, bring chicken broth and water to boil. Add vegetables; cover and return to boil. Add noodles; cook, uncovered and stirring, for 5 minutes. In bowl, lightly beat eggs; stir in Parmesan, parsley and nutmeg and pepper. Stir into pan. Reduce heat and simmer, stirring, for 2 minutes.

Contributor: Canadian Living Magazine - February, 1998

Yield: 4 servings

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