4cupsbroth (chicken, beef or vegetable)(940 grams)
½cupfreshly grated parmesan cheese(50 grams)
1dashnutmeg* (if desired)
*If you like you can substitute with lemon zest.
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.
You can use either homemade or store bough broth. (see the post for instructions on making your own).