Instructions: In a saucepan bring the broth to a simmer.

In a bowl beat together with a fork the eggs, the Parmesan, the parsley, and the nutmeg. Add the egg mixture to the broth in a stream, stirring with the fork, and cook the soup, undisturbed, for 45 seconds, or until the eggs are set.

Season the soup with salt and pepper and serve it with croutons.

This recipe yields 4 servings (about 4 1/2 cups).

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