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Whisked egg and Parmigiano strands swirled into hot broth create Rome's silky egg-drop soup. A high protein mediterranean dish perfect for 1200 calorie plans, bariatric diets, and family meals.
In a medium saucepan over medium heat, bring the chicken broth to a gentle simmer but do not boil.
While the broth heats, whisk the eggs well in a mixing bowl until homogenous. Stir in the grated Parmigiano-Reggiano, creating a smooth, slightly thick batter.
Season the egg-and-cheese mixture with freshly ground black pepper, nutmeg, and a pinch of kosher salt.
Once the broth is gently simmering, lower the heat to maintain a bare simmer (do not let it boil), and add the baby spinach, stirring just until wilted, about 30 seconds.
Slowly drizzle the egg-cheese mixture into the hot broth while constantly stirring in a circular motion with a fork or whisk, forming silky ribbons.
Continue to gently stir over low heat for 1–2 minutes until the eggs are just set and the soup looks slightly creamy; do not overcook or the eggs will become tough.
Ladle into bowls and serve immediately, garnishing with extra Parmigiano-Reggiano and black pepper if desired.
