This recipe is often called Italian Egg Drop soup. It is similar to egg drop soup that you find in Chinese restaurants, but the nutmeg and cheese give it a unique Italian flavor.

Ingredients

• 2 eggs
• 2 Tbs Parmesan cheese, freshly grated
• 2 tsp Italian parsley, finely chopped
• 1/8 tsp nutmeg
• 1/8 tsp salt
• 1 quart chikcen stock
• 1/2 cup cooked chicken, shredded (optional)

Directions

1. In a small bowl beat lightly beat the eggs.
2. Mix in the parsley, nutmeg, and salt.
3. In a 2-3 quart pot bring the chicken stock to a low boil.
4. Pour in the egg mixture while stirring with a whisk.
5. Add the shredded chicken and stir.
6. Lower the heat and allow the soup to simmer for 2 - 3 minutes, while stirring.
7. The egg will form ribbons in the soup.
8. Serve at once.

Note: This makes a nice soup course, or a meal for a cold day. If serving as a meal, serve the soup with a Caesar Salad and Simple Garlic Bread.
You may use left over chicken or turkey for the soup.

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Le Creuset 2-1/4-Quart Tomato Casserole
This casserole pot/dish is whimsical yet practical. You can make your soup in the pot on the stove top and then take it to the table with no problems. The tomato shape and bright red color will delight everyone. It is made of enameled cast iron and dishwasher safe.