This is another very simple meal that is perfect for spring. It’s warm and broth-y to keep away the chill on those inevitable spring nights, but not too heavy, and can be whipped up in 10 minutes. If you can make your own chicken broth, it’s worth it, since this dish revolves around the broth.
(adapted from nytimes.com)
12 cups homemade chicken broth
6 large eggs
Nutmeg, for grating
Zest of 1 lemon, grated
Freshly ground black pepper
Parmesan for grating
2 to 3 tablespoons chopped Italian parsley
1. In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
2. Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
3. Pour egg mixture into simmering chicken broth and stir gently until mixture forms “little rags.” Simmer for another minute or so.
4. Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately. Serves 6.