Roman Egg Drop Soup (Stracciatella Alla Romana)

• 12 cups homemade chicken broth
• Salt
• 6 large eggs
• Nutmeg, for grating
• Zest of 1 lemon, grated
• Freshly ground black pepper
• Parmesan for grating
• 2 to 3 tablespoons chopped Italian parsley

1. In a soup pot over high heat, bring chicken broth to a boil.
2. Season to taste with salt and reduce heat to a simmer.
3. Crack eggs into a medium-size bowl and beat lightly with a wire whisk.
4. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 13/4 ounces grated Parmesan.
5. Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags.
6. Simmer for another minute or so.
7. Ladle the soup into individual bowls and sprinkle parsley over each serving.
8. Pass more grated Parmesan separately.

chicken broth, salt, eggs, nutmeg, lemon, freshly ground black pepper, parmesan for grating, italian parsley

Taken from cooking.nytimes.com/recipes/12386 (may not work)