Pour chicken stock or bone broth into a medium pot and bring to a gentle simmer over medium heat.

In a mixing bowl, whisk together the eggs, grated Parmigiano Reggiano, and nutmeg until smooth.

Reduce heat to low once broth is simmering, and slowly drizzle egg mixture into broth while stirring continuously.

Stir gently for 1 to 2 minutes until egg strands have just set.

Add chopped parsley to the soup, stir gently, and season with salt and pepper to taste.

Ladle soup into bowls, drizzle with olive oil, and finish with black pepper and a squeeze of lemon.