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Roman Egg Drop Soup

David Tanis
  • 20 minutes
  • Serves 6

INGREDIENTS

12 cups

homemade chicken broth

Salt

6

large eggs

Nutmeg, for grating

Zest of 1 lemon, grated

Freshly ground black pepper

Parmesan for grating

2

to 3 tablespoons chopped Italian parsley