Recipe for right after surgery (more)

Hi Everybody, This is one for the new kids..... Roman Egg Drop Soup Martha Stewart 6 cups low sodium canned chicken broth 4 large eggs - lightly beaten 2 tablespoons parsley - chopped 2 tablespoons fresh grated parmesean salt and pepper In large pot, bring chicken stock to a boil, reduce heat and simmer. In a separate bowl, whisk eggs and parsley. Stir stock with a fork in a circular motion creating a whirlpool, slowly pour in egg mixture. Sprinkle with cheese, salt and pepper. Garnish with more parsley and cheese. Serve heated. As always, please make sure this recipe qualifies with your instructions from your dietician before you use it.