In a medium to large pot bring the broth to a boil.
In a small bowl beat together the eggs then add the parmesan cheese, and nutmeg (if desired). Beat until well combined. If you don't like nutmeg then a sprinkling of lemon zest before serving is also favourite with Romans.
Add the egg mixture to the boiling broth in a slow steady stream while mixing with a whisk, let cook for about 3-4 minutes. Once the mixture boils again*, give it another whisk and then serve. Sprinkle with chopped fresh parsley or more parmesan cheese if desired.
*Taste for salt, I don't add salt if I use a store bought broth, but I do add a pinch or 2 for homemade.
Notes
You can use either homemade or store bough broth. (see the post for instructions on making your own).It is always best to eat this soup as soon as it’s made but if you have leftovers store them in an airtight container in the fridge. It will keep for up to 2 days. It can also be frozen, freeze in a freezer safe container it will last up to 1 month.