Step 1: In a medium saucepan
Step 2: Warm the chicken stock, turmeric and lemon juice ,just a squeeze,over medium-high heat.
Step 3: Bring to a gentle boil.
Step 4: Meantime
Step 5: Beat the eggs, Parmigiano Reggiano cheese, pinch of black pepper and nutmeg in a mixing bowl.
Step 6: Whisk until combined.
Step 7: Lower heat to barely simmering.
Step 8: Stir so it's rotating
Step 9: While whisking the simmering broth, slowly pour the egg mixture into the broth.
Step 10: Return the soup to a simmer, then remove from the heat.
Step 11: Pour the soup into serving bowls.
Step 12: Garnish with fresh parsley, black pepper to taste, and top with a drizzle of extra-virgin olive oil.
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