About this recipe:A simple, yet delicious soup. Beaten egg is drizzled into a simmering cheesy pasta soup and then served. Enjoy as a starter, appetiser or main.
825ml chicken stock
4 tablespoons macaroni pasta
2 tablespoons grated Pecorino Romano cheese
1 tablespoon snipped fresh parsley
1 pinch ground nutmeg
1 egg, beaten
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Method Prep:5min › Cook:15min › Ready in:20min
In a medium saucepan over medium heat, bring stock and water to the boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Pecorino Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.