How to make it
5 steps. Take it one step at a time.
Bring the chicken broth
In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
Whisk the eggs, Parmesan cheese, chopped parsley, and nutmeg together
While the broth heats, whisk the eggs, Parmesan cheese, chopped parsley, and nutmeg together in a small bowl until well combined.
Reduce the heat to medium-low
Reduce the heat to medium-low to maintain a simmer. Using a whisk or fork, stir the broth in a circular motion to create a gentle vortex. Slowly pour the egg mixture into the broth while continuing to stir gently.
Let the soup simmer
Let the soup simmer for 1-2 minutes without stirring too vigorously, allowing the egg to set into small flakes or 'rags'.
2 minSeason with salt and black pepper
Season with salt and black pepper to taste. Ladle into warm bowls and serve immediately.
A little kitchen wisdom
For the best flavor, use a high-quality homemade chicken stock. Ensure the broth is at a gentle simmer, not a rolling boil, when adding the egg mixture to achieve the perfect texture.
