Italian Egg Drop Soup

Instructions

1. Prepare the broth
   In a large pot, bring the chicken broth to a gentle simmer over medium heat. If using store-bought broth, you may want to enhance it with a few sprigs of parsley, a small carrot, and a piece of celery for additional flavor. Simmer for 5 minutes, then remove these additions if used.
2. Beat the eggs
   In a medium bowl, whisk together the eggs, grated Parmigiano-Reggiano, 2 tablespoons of chopped parsley, nutmeg, semolina flour (if using), salt, and pepper until well combined. The mixture should be smooth with no large lumps of cheese.
3. Create the 'little rags'
   Once the broth is at a steady simmer, slowly drizzle the egg mixture into the pot while stirring gently with a fork in a circular motion. The eggs will cook immediately upon contact with the hot broth, creating thin, delicate strands or 'little rags' (stracciatella in Italian).
4. Add optional ingredients
   If using spinach, add it to the soup now and cook for an additional 1-2 minutes until just wilted. This adds color and nutrients but isn't traditional in the classic Roman version.
5. Finish and serve
   Turn off the heat and drizzle the olive oil over the soup. Taste and adjust seasoning if needed. Ladle the hot soup into warmed bowls, sprinkle with the remaining parsley and additional grated Parmigiano-Reggiano. Serve immediately with crusty Italian bread on the side.