Categories: Soup/Stew

Ingredients

• Bring 6 cups chicken stock to a boil, then reduce the heat to a simmer.
• Beat together in a large bowl:
• 3 eggs
• 1/4cup freshly grated Parmesan
• 1 Tablespoon finely chopped flat-leaf parsley
• Pinch of freshly grated nutmeg

Directions

1. Add the egg mixture to the broth in a steady stream, stirring vigorously with the fork to break up the egg, which will form fine flakes.

2. Add Kosher salt and freshly grated black pepper to taste.

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