Stracciatella Soup

Instructions

1. 1

   Pour the chicken broth into a large saucepan and bring to a gentle simmer over medium heat. Taste and season with salt as needed, keeping in mind the Parmesan will add saltiness.

2. 2

   In a medium bowl, whisk together the eggs, Parmigiano-Reggiano, parsley, nutmeg, salt, and black pepper until thoroughly combined and smooth.

3. 3

   If using spinach, add it to the simmering broth and cook for 1 minute until just wilted.

4. 4

   Reduce the heat to low so the broth is barely simmering. While stirring the broth in a slow circular motion with a fork, gradually pour the egg mixture in a thin, steady stream into the soup.

5. 5

   Stop stirring immediately after adding the egg mixture and let the soup sit undisturbed for 1–2 minutes, allowing the eggs to set into delicate ribbons and shreds.

6. 6

   Gently stir once to break up any large pieces, then stir in the fresh lemon juice. Taste and adjust seasoning as needed.

7. 7

   Ladle into warm bowls and serve immediately, topped with an extra sprinkle of Parmigiano-Reggiano and a grind of black pepper.