Egg Drop Soup Roman Style
4 eggs
4 tablespoons freshly grated parmigiano reggiano cheese
grated rind of one lemon
1 quart (approximately 1 liter) home made meat broth

Beat the eggs, parmigiano cheese, lemon rind, and salt in a small bowl.

Bring the broth to a fast boil. Pour the egg mixture slowly into the boiling broth and mix it quickly with a fork to break the egg in small lumps.

Serve hot in soup bowls with a pinch of freshly grated nutmeg (optional).

Pass around the table a small bowl of grated parmigiano cheese for the guests to add on the soup.