Stracciatella

Directions

1. 1
   Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan.
2. 2
   Beat the remaining stock with the eggs, the cheese, the nutmeg and the parsley until they are well blended.
3. 3
   When stock is boiling, adjust heat so it bubbles frequently but not furiously.
4. 4
   Add egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
5. 5
   Taste, and add salt and pepper to taste.
6. 6
   Serve, garnishing with a little more Parmesan if you like.