Ingredients

serves 4 to 6

　　6 cups homemade or low-sodium store-bought chicken stock

　　4 large eggs, lightly beaten

　　2 tablespoons fresh flat-leaf parsley, roughly chopped, plus more for garnish

　　2 tablespoons freshly grated Parmesan cheese, plus more for garnish

　　Coarse salt and freshly ground pepper

　　

Step 1

In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.

　　

Step 2

In a medium bowl, whisk together the eggs and parsley. Using a fork, stir the stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in the cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.