Stracciatella Soup with Lemon and Spinach

In a large pot or Dutch oven, bring the chicken broth to a simmer over medium heat.

While the broth is heating, whisk together the eggs, Parmesan cheese, salt, pepper, and nutmeg in a medium bowl until well combined.

Once the broth is simmering, slowly drizzle the egg mixture into the broth in a thin stream, whisking constantly to create the 'stracciatella' or ragged egg effect.

Add the spinach to the soup and cook for about 2 minutes, or until the spinach is wilted.

Stir in the lemon juice and zest. Taste and adjust seasoning as needed.

Ladle the soup into bowls and garnish with fresh parsley and a drizzle of olive oil. Serve immediately.