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10 c. water
9 bouillon cubes
1/2 to 1 lb. egg noodles
1 Tbsp. parsley flakes
1 pkg. fresh carrots, peeled
and sliced
4 eggs
1 Tbsp. grated cheese

Cook noodles separately. Add bouillon cubes, parsley
and carrots to 10 cups boiling water. Boil until carrots are
tender. Add cooked noodles. Beat eggs and add cheese. Drip
over soup while still hot, about 5 minutes. Soup is ready to

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