Step 1

In a large soup pot, sauté onion and carrot with 1 tsp salt and ⅛ tsp pepper in butter for 3-4 minutes or until onion is transparent.

Step 2

Add 8 cups of water.

Step 3

Add 1 more tsp salt and bring to a boil.

Step 4

Next, add pasta when the soup is boiling. (Break pasta into 2½ inch pieces as you throw it in.)

Step 5

Boil for 8-10 minutes or until noodles are tender.

Step 6

Add more water if it is not as soupy as you would prefer once noodles have expanded. (If you add more water, bring back to a boil before adding the egg.)

Step 7

Next, pour in beaten eggs, stirring as you pour them in to break them up.

Step 8

Add parsley and Parmesan cheese.

Step 9

Taste and add more salt and pepper, if needed.

Step 10

Serve with an extra sprinkle of Parmesan cheese.