8 c. chicken broth

salt and pepper to taste

3 T. semolina flour

4 eggs

3 T. Parsley leaves, chopped

1/2 c. grated 3 cheese blend, Parmesan, Romano and Asiago

pinch of cayenne pepper

pinch of nutmeg

Place chicken broth in a large pot over med high heat.  Season with salt and pepper to taste.

In a medium bowl, whisk together the eggs, parsley, cheese, cayenne and nutmeg.

Whisk the egg mixture into the broth, stirring constantly.  Return to a simmer and cook until the cloudiness dispels and the soup clears. 

Ladle into bowls and serve with a drizzle of good olive oil.