6 lg. eggs
2 tsp. olive oil
4 c. chicken broth
2 c. water
2 med. zucchini (8 oz.)
1 1/2 c. uncooked macaroni
1/3 c. fresh parsley sprigs
2 med. sized carrots

Beat eggs in bowl. Heat oil in 12 inch nonstick skillet. Add eggs and cook over medium-low heat, gently pushing cooked edges toward center of pan, until top looks dry. Slice or tip out onto cutting board. Bring broth and water to boil in same skillet. Scrape or peel carrots and scrub zucchini. Cut carrots in small sticks. Cut zucchini in half lengthwise, then in thin slices. Add, with macaroni, to boiling broth. Cook 8-10 minutes. Chop parsley and cut egg pancake in strips about 2 inches long and 1/2 inch wide. Add to soup. Serve immediately. Serves 4.