• 6 cups chicken broth
• 3 large eggs
• 1/3 cup grated Parmesan cheese , plus more for garnish
• 2 tablespoons semolina flour
• 1 cup coarsely chopped spinach
• 1 tablespoon chopped parsley
• Pinch of nutmeg
• Kosher salt and freshly ground black pepper , to taste

In a large pot, heat 4 cups stock on high heat. In a bowl, combine remaining 2 cups stock, eggs, cheese, semolina, spinach, parsley and nutmeg; whisk until well blended.

When stock comes to a boil, whisk in spinach-egg mixture and reduce heat immediately to low. Continue whisking 4 to 5 more minutes. Season to taste with salt and pepper. Serve hot, topped with additional grated cheese.