In a 4-quart pot, bring your chicken stock or bone broth to a gentle simmer over medium heat.

While your broth simmers, crack fresh eggs into a mixing bowl and whisk them until smooth. Add the freshly grated Parmigiano Reggiano and nutmeg if using, mixing well.

Once the broth is gently simmering, reduce the heat to low.

Carefully drizzle the egg mixture into the pot slowly while stirring the broth in one direction.

Allow the soup to cook on low heat for about 1-2 minutes, gently stirring until the egg forms soft curds.

Stir in the chopped fresh parsley and season with salt and pepper as needed.

Ladle the soup into warm bowls, and finish each serving with a drizzle of extra virgin olive oil and a squeeze of lemon.