by merrill
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Photo by Sarah Shatz
5 1/2 cups homemade or very good quality chicken broth Ask a question about this ingredient
1/3 cup egg barley, orzo or other small dried pasta Ask a question about this ingredient
2 eggs Ask a question about this ingredient
3 tablespoons freshly grated parmesan, plus more for sprinkling Ask a question about this ingredient
1 1/2 tablespoon finely chopped parsley Ask a question about this ingredient
pinch of freshly ground nutmeg Ask a question about this ingredient
salt and freshly ground black pepper Ask a question about this ingredient
Bring 5 cups of the broth to a boil in a medium saucepan, reserving the remaining 1/2 cup in a medium bowl.
Ask a question about this stepAdd the egg barley or orzo, or whatever you're using, to the boiling broth and lower the heat so that it simmers steadily. Cook the pasta until just al dente (the egg barley should take 12 to 14 minutes; refer to the package for cooking instructions for other pastas).
Ask a question about this stepWhile the pasta is cooking, whisk together the remaining stock, eggs, parmesan, parsley, nutmeg, salt to taste and a few generous grinds of pepper. When the pasta is just cooked, slowly pour the egg mixture into the boiling soup, whisking constantly. The soup will now look kind of creamy, and it will stop simmering temporarily. Keep whisking for a minute or two, until the soup returns to a simmer and the egg begins to coagulate in shaggy little clumps. Taste, adjust seasoning if necessary, and then serve immediately with some more grated parmesan and black pepper on the side.
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