In a medium pot, pour in your chicken stock or bone broth and place it over medium heat. Bring to a gentle simmer, about 5-7 minutes.

While the broth simmers, crack your eggs into a bowl and whisk them until fully combined. Add the Parmigiano Reggiano and nutmeg, whisking until smooth.

Once the broth is simmering, reduce heat to low and slowly pour the egg mixture into the broth while stirring.

Continue to stir for 1-2 minutes until the eggs form soft curds. Remove from heat to avoid overcooking.

Stir in the chopped parsley to infuse color and flavor.

Season with salt and pepper to taste, mixing thoroughly.

Ladle soup into bowls, drizzle with olive oil, and serve with lemon wedges.