Egg soup in Roman style

In a bowl, beat the eggs, cheese, salt and zest. Boil the broth and slowly pour in the egg. Ingredients:

• eggs - 4 pieces
• grated parmesan cheese - 4 st. spoons
• 1 lemon rind - 1 piece
• broth - 1 liter (homemade)
• salt - 1 piece

Instructions

In a bowl, beat the eggs, cheese, salt and zest. Boil the broth and slowly pour in the egg mixture while stirring slowly, dividing the sense into small lumps. Serve hot by adding a pinch of grated nutmeg (optional)

Servings: 4