Instructions: Measure out 1 of the 6 cups of Brown Chicken Stock and refrigerate so that it is cold.

In a large stock pot, bring the remaining 5 cups of chicken stock to a boil.

In a large bowl, combine the cold broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended. Whisk the mixture into the boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes.

Adjust seasoning with salt and pepper and divide evenly among 6 warmed soup bowls. Serve immediately, topped with more grated cheese if desired.

This recipe yields 6 servings.

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