Ingredients
- 12 cups homemade chicken broth
- Salt
- 6 large eggs
- Nutmeg, for grating
- Zest of 1 lemon, grated
- Freshly ground black pepper
- Parmesan for grating
- 2 to 3 tablespoons chopped Italian parsley
6 servings
Preparation
- In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
- Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 13/4 ounces grated Parmesan.
- Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
- Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.
About 20 minutes
Dining and Cooking