Bring the broth to a boil. When it cooks, add the pasta and stir.
In the meantime, grate the cheese, beat the eggs in a bowl and mix very well with the cheese (best with a fork), pepper well. Be careful when salting, as cheese and broth are usually already salty, so it is better to add salt at the end if necessary.
When the pasta is al dente, remove the pan from the fire and stir the egg and cheese mixture into the soup. It is very important that the soup no longer boils at this point, otherwise the egg will not flocculate, but it will stagnate. Stir well and garnish with parsley and / or chives and serve very hot immediately.
A piece of bread and a mixed salad go well with it.
This recipe offers many possible variations: if you want, you can add finely chopped spring onions, frozen peas or carrot sticks or whatever the refrigerator has to offer. Instead of vegetable broth you can also use meat broth.
In Italy this soup is called Zuppa Stracciatella, in France it is called soupe épatante, épatante means great, great, great.
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