9 cups Chicken Stock
5 tablespoons grated Parmigiano Reggiano cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon nutmeg
Heat 8 cups of the stock in a stockpot set on medium heat. Mix the eggs and cheese in a bowl. Add the parsley, nutmeg and the remaining 1 cup of cold stock and mix well. When the stock is boiling, add the eggand cheese mixture, stirring with a whisk. Cook for 3 minutes, whisking continuously, over medium heat.
Id you want to make the soup a bit thicker, add either 3 tablespoons of semolina flour or 3 tablespoons of bread crumbs to the egg and cheese mixture before you pour it into the boiling stock.