-4 extra-large eggs
-1/4 cup freshly grated Parmigiano-Reggiano
-2 tablespoons fresh lemon juice
-2 tablespoons chopped Italian parsley
-1/4 teaspoon nutmeg
-1/2 teaspoon salt
-2 quarts homemade chicken broth (2 liters)
Beat eggs in a small bowl until just blended. Add Parmigiano-Reggiano, lemon juice, parsley, nutmeg, and salt. Mix well.
Bring broth to a rolling boil in a saucepan. Pour in egg mixture, stirring gently and constantly with a wire whisk. Reduce heat to a simmer. Cook 2-3 minutes until egg mixture forms tiny flakes. Serve piping hot.
Makes 8 servings.