For 4 people
For 4 people
Pour the broth and water into a saucepan and bring to a boil.
Add the barley and cook for about 10 minutes until al dente.
Meanwhile, finely chop the marjoram and place it in a small bowl.
Grate the Parmesan cheese and add it to the bowl. Add the eggs and beat lightly. Season with salt and pepper.
Pour the mixture into the pot of broth, remove from heat, wait 30 seconds, then gently stir with a fork to scramble the eggs.
Serve hot.
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