3 c. milk
3 tbsp. cornstarch
4 eggs, beaten
2 qt. chicken stock
3 c. water (approx.)
2 c. sm. soup pasta
1/2 stick butter
1/2 c. lemon juice
Chopped parsley to taste
Salt & pepper to taste

Bring stock and water to boil in a 4 quart stock pot. Add pasta. Cook until pasta is done. In separate bowl stir milk, cornstarch and eggs together. When pasta is done, remove stock pot from heat and stir in egg mixture slowly. Return to heat and stir continuously until soup has thickened. Remove from heat and add butter, parsley, lemon juice, salt and pepper. Thin with water when necessary. Serves 10 to 12.