1 qt. beef or chicken broth
4 eggs
1 tbsp. parsley flakes
Salt and pepper to taste
Croutons

Simmer broth in large saucepan. Beat eggs with a fork until yolks and whites are thoroughly blended. Slowly pour eggs into broth, stirring with fork. The eggs form noodlelike strands when cooked. Add parsley flakes, salt and pepper and let simmer for 10 minutes. Serve hot with croutons. Yield: 4 to 5 servings.