Serves 4
Time 10 minutes
2 large eggs, lightly beaten
⅓ cup Parmigiano Reggiano cheese, grated
4 cups chicken broth
Freshly ground black pepper
Fresh parsley, minced (to garnish)
1 pinch of nutmeg (optional)
Extra-virgin olive oil
- In a medium saucepan, warm the chicken stock over medium-high heat. Bring to a gentle boil or simmer. In the meantime, beat the eggs, Parmigiano Reggiano cheese, and a pinch of black pepper and nutmeg in a mixing bowl. Whisk until combined. Lower heat to barely simmering. While whisking the simmering broth, slowly pour the egg mixture into the broth. Return the soup to a simmer, then remove from the heat.
- Pour the soup into serving bowls. Garnish with fresh parsley, black pepper to taste, and top with a drizzle of extra-virgin olive oil.
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