- 2 (14.5 ounce) cans chicken broth
- 1/2 cup water
- 1/4 cup ditalini pasta
- 2 tablespoons grated Romano cheese
- 1 tablespoon snipped fresh parsley
- 1 pinch ground nutmeg
- 1 egg, beaten
- In a medium saucepan over medium heat, bring broth and water to a boil. Stir in pasta and cook until just tender, about 8 minutes. Reduce heat and stir in Romano, parsley and nutmeg. Slowly pour egg into simmering soup. Stir once gently, then serve immediately.