In a 4-quart pot, pour in your rich chicken stock or bone broth and bring it to a gentle simmer over medium heat. This process should take about 5 minutes.

While the broth is warming, crack several eggs into a mixing bowl and whisk them vigorously until smooth. Add in the finely grated Parmigiano Reggiano and a pinch of freshly grated nutmeg.

Once your broth has reached a gentle simmer, reduce the heat to low to keep the broth hot but not bubbling.

Slowly pour the egg mixture into the pot while stirring lightly. Continue stirring gently for about 1 to 2 minutes until the eggs form soft, fluffy shreds.

After the eggs are cooked through, remove the pot from heat to keep them tender.

Carefully stir in the chopped fresh parsley, which adds a bright herbal note to your soup.

Taste your Stracciatella Soup and adjust seasoning with salt and freshly cracked pepper. Ladle the soup into bowls, drizzle with extra virgin olive oil, and serve with lemon wedges on the side.