1 qt. chicken broth
2 1/2 tbsp. freshly grated Parmesan cheese
2 tsp. fresh parsley, finely chopped
2 eggs
Nutmeg, grated
Salt

In a small bowl, beat eggs until they are just blended, then mix in the cheese, parsley, nutmeg and salt. Bring chicken broth to a boil in 2 to 3 quart saucepan over high heat. Pour in egg mixture, stirring gently and constantly with a whisk and simmer, still stirring for 2 to 3 minutes. The egg mixture will form tiny flakes. Taste for seasoning, serve at once. A very pretty appearing soup served in clear glass bowls. Serves 4 to 6.