Stracciatella (Roman Egg Soup)

I got a few new recipe books, and this is one of the recipes that looks good. I might even try it. It's called Italy: The Beautiful Cookbook that this one came from.

Serves 6

3 cups (24floz/750 ml) chicken broth (stock)
3 eggs
1/4 cup (1/2 oz/15 g) fresh breadcrumbs
1/4 cup (1 oz/30 g) freshly grated Parmesan cheese
salt and freshly ground pepper
chopped parsley

1. Bring the broth to boil in a saucepan. In a bowl, beat together the eggs, breadcrumbs and cheese. Add salt and pepper to taste.
2. Remove the brother from heat and pour in the egg mixture, blending well with a whisk. Return the broth to a boil, stirring constantly with a whisk.
3. Pour soup into small bowls, sprinkle with parsley and serve.