Stracciatella alla Romana | Clear Italian Egg and Parmesan Soup

Beat the eggs in a bowl, then add the Parmesan, semolina, nutmeg, and lemon zest and mix until smooth. The mixture should have the pourable consistency of crepe batter; if it is too thick, thin it with two spoonfuls of hot broth. If it remains too thick, it will form clumps instead of strands in the soup.

Bring the broth to a gentle simmer, so the surface trembles without boiling. Pour the egg mixture in a thin stream over the tines of a fork, moving the fork gently in small circles through the broth as you pour. The mixture will immediately separate into fine strands; too much stirring will break them up.

Add the salt and pepper and cook for 2 more minutes without bringing the soup to a boil. Taste it; Parmesan is salty, so only a little additional salt may be needed. Ladle into bowls and top with chopped parsley and, if desired, another pinch of Parmesan.