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Stacciatella (Scrambled Egg Soup)

4 c Broth of your choice (up to 6)
2 Eggs
1/4 c Shredded parmesan cheese
2 tb Minced parsley

Bring stock or broth to boiling. In a small bowl, beat eggs to blend with 1/4 cup cheese and parsley. Pour mixture into boiling liquid and *immediately* remove from heat; *do not stir*. Ladle into bowls and pass cheese to add to each portion.

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