ITALIAN EGG DROP SOUP

ITALIAN EGG DROP SOUP 1 c. Orzo type noodle 9 tsp. chicken bouillon 9 c. water 1 stalk celery, chunked 2 stalks green onion tops 1 carrot, chunked 2 eggs 2 tbsp. cold water 1/2 c. grated Parmesan cheese Chopped parsley

In blender put celery, onion and carrot with 4 cups of the water. Spin until vegetables are chopped. Put blender full into large soup pot. Add rest of water, orzo and bouillon. Cover and simmer 15 minutes or until noodles are tender. Beat eggs, water and grated cheese together in a small bowl. Turn off soup, let rest a few minutes, then stirring constantly add egg/cheese mixture. Serve sprinkled with parsley. This is a life-saver. I have served it many times as a last minute luncheon dish or to some of my most distinguished guests at a dinner party. All have raved and wondered how many hours I'd spent in the kitchen to serve such an elegant dish. It's easy, quick and delicious. Enjoy.

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