Roman Egg-Drop Soup

1. 1

   Combine 1 cup broth, grated cheese, and next 3 ingredients in a medium bowl; stir with a whisk until eggs are lightly beaten.

2. 2

   Bring remaining broth to a boil in a Dutch oven over medium-high heat. Reduce heat to low; gradually pour egg mixture into broth, stirring constantly with whisk (the faster you stir, the finer the pieces of egg). Cook 3 minutes, stirring constantly. Remove from heat; stir in pepper, salt, and nutmeg. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.