2 large eggs
3 tbsp. grated Parmesan (plus more for sprinkling)
1 tbsp. finely chopped fresh Italian parsley
1 tbsp. minced green onions
4 cloves garlic, minced or pressed
4 cups low sodium chicken broth

In a bowl whisk together the eggs, Parmesan cheese, parsley, and green onions.

In a saucepan heat the chicken broth with the garlic until boiling, reduce heat to a low simmer. Gradually add the egg mixture in a thin stream, whisking all the while. Simmer the soup for a few more minutes. Season to taste with salt and pepper. (A drop or two of soy sauce adds to the flavor!).

Makes about 4 cups or 2 servings.