(Little Nonna’s Special Soup)

3 Eggs – lightly beaten
1/2 C. Parmesan Cheese – grated
3 Tbsp. Dry Bread Crumbs – seasoned or unseasoned
Pinch of Salt
Dash of Garlic Powder
1/8 tsp. Nutmeg or more to taste
5 or 6 C. Chicken Broth
Fresh Parsley or Basil for garnish

Mix eggs, cheese, bread crumbs, salt, garlic powder and nutmeg in a small bowl until smooth. Stir in ½ cup for the broth. Heat the remaining broth in a soup pot over medium heat, just until it begins to boil then reduce heat to low. Stir another ½ cup of the hot broth into the egg mixture slowly, until well combined and then gradually pour the entire mixture in a slow thin stream into the remaining broth. Cook stirring constantly until the egg mixture forms tiny specks or flakes that look like stars – hence the name! This will happen in about 5 minutes. Serve immediately and garnish with the freshly chopped parsley or basil, if desired. But don’t skip the nutmeg as it adds a most delicious flavor to the soup.

Note: My Little Nonna (she was never more than 80 lbs and very tiny) made this soup often, especially during the war times when meat was difficult to get. We could get eggs because of my Grandmother Giovanna’s farm in NJ. I can still picture her standing in front of the stove and stirring, stirring, stirring. The aroma was intoxicating, just because Nonna was making it. We all loved it.

BUON MANGIATA!