A classic Roman soup that is quick, tasty and satisfying.
4 T freshly grated Parmesan cheese
Nutmeg, a pinch or more to taste
5 cups meat broth
Bring the broth or stock to a boil then reduce to a bare simmer.
As broth heats, beat the eggs with a fork in a bowl along with the nutmeg, salt and Parmesan.
Pour in eggs mixture, beating continuously with a whisk or fork.
As soon as the eggs have broken into strands and are cooked through, the soup is ready.
Serve hot with toasted Italian-style bread.