In a 4-quart pot, pour in your high-quality chicken stock or bone broth and bring it to a gentle simmer over medium heat.

In a mixing bowl, crack the fresh eggs and whisk them vigorously until smooth, about 1 minute. Incorporate the freshly grated Parmigiano Reggiano and a pinch of nutmeg if using.

Once the broth is simmering, reduce the heat to low. Slowly drizzle the egg mixture into the pot while continuously stirring.

Let the soup cook for an additional 1 to 2 minutes, stirring gently until soft curds and silky strands form.

Add the chopped fresh parsley to the soup, stirring it in. Season with salt and freshly cracked pepper to taste.

Ladle the Stracciatella Soup into warm bowls and serve with a lemon wedge for guests to squeeze in fresh juice.