Starving-Student Roman Soup (Stracciatella)

14 ounces of your favorite broth
1 egg
2 tablespoons a grated Parmigiano-Reggiano cheese
Some finely chopped fresh parsley

In a small saucepan, bring the broth to the boil.

While the broth is heating, break the egg into a small bowl, and beat in the cheese.

With the broth at a rolling boil, slowly pour in the egg-cheese mixture. Stir the soup with the fork as you add the mixture.

Sprinkle each serving with a little of the chopped parsley.

Note: Serve with some extra cheese on the side. Freshly ground black pepper at serving is a nice addition.