Stracciatella Soup

Instructions

1. Prepare the broth
   In a large pot, bring the chicken broth to a gentle simmer over medium heat. Season with salt and pepper to taste.
2. Make the egg mixture
   In a medium bowl, whisk together the eggs, grated Parmigiano-Reggiano, semolina flour or breadcrumbs, parsley, lemon zest, nutmeg, and a pinch of salt and pepper until well combined.
3. Create the 'stracciatella' effect
   Once the broth is simmering, slowly drizzle the egg mixture into the pot while stirring constantly with a fork in a circular motion. The eggs will cook immediately and form delicate, feathery 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.
5. Finish the soup
   Remove the pot from heat. Drizzle with extra virgin olive oil, taste and adjust seasoning if necessary.
6. Serve
   Ladle the soup into warmed bowls. Serve immediately with additional grated Parmigiano-Reggiano on the side for guests to add to their taste.