2 quarts reduced sodium chicken broth
½ teaspoon grated nutmeg
1 teaspoon freshly ground black pepper
¼ cup grated Parmigiano-Reggiano cheese, plus some for topping
3 Tablespoons finely chopped fresh flat-leaf parsley
Bring the stock to a boil in a medium soup pot, then reduce heat to medium. Beat the eggs with the nutmeg, pepper, and cheese. Add the eggs to the soup pot and stir them in with a whisk, swirling in a figure-eight pattern. making the eggs into rags in the soup. Ladle into shallow bowls and garnish with generous sprinkles of parsley and more cheese.