In a saucepan bring the broth to a simmer. In a bowl beat together with a fork the eggs, the Parmesan, the parsley, and the nutmeg. Add the egg mixture to the broth in a stream, stirring with the fork, and cook the soup, undisturbed, for 45 seconds, or until the eggs are set. Season the soup with salt and pepper and serve it with croutons.;
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