Chef John’s Italian chicken-broth-based soup with shreds of whisked-in cheese and egg mixture is ready to serve in less than half an hour. Best served with crusty Italian bread.
Bring broth to a simmer in a pot over high heat.
Taste broth and adjust salt and pepper as needed.
Whisk eggs parsley semolina flour grated Parmigiano Reggiano and pecorino Romano cheeses salt pepper cayenne pepper and nutmeg together in a bowl until well blended.
While stirring the simmering broth slowly pour egg mixture into the broth.
Bring mixture back up to a simmer.
The liquid will be slightly cloudy initially and clear as broth heats.