8 cups chicken broth
4 chicken wings
2 slices onion
2 slices lemon
2 eggs
2 tablespoons grated Parmesan cheese
1 tablespoon pastina
¼ teaspoon salt
1 tablespoon chopped parsley
Put the chicken broth in a saucepan along with the chicken wings, onion and lemon slices. Simmer for 30 minutes. Cool, strain and discard the wings. Chill. Remove any fat from the surface of the broth. Return broth to a saucepan and bring it to a fast boil.
In a small bowl, beat the eggs until they are just mixed. Stir in the cheese, pastina and salt. Let it stand for five minutes. Pour this mixture slowly into the boiling broth, stirring constantly with a wire whisk. Simmer for another minute or so. Add the parsley and serve.