In a medium pot, pour in your chicken stock and bring it to a gentle simmer over medium heat for about 5 minutes.

Crack the eggs into a mixing bowl and whisk them until smooth and frothy, then stir in the freshly grated Parmigiano Reggiano and a pinch of nutmeg.

Once your broth is simmering, reduce the heat to low and slowly drizzle the egg mixture into the pot while constantly stirring.

Continue to stir gently for about 1-2 minutes until the eggs form soft curds.

Remove the pot from heat, stir in the chopped parsley, and season with salt and pepper to your liking.

Ladle the soup into bowls, drizzled with olive oil, cracked black pepper, and a squeeze of lemon before serving.