Recipe(tried): Stracciatella Alla Romana (Italian egg soup)

stracciatella means "little rags" which indicates how the soup should look once cooked; the beaten eggs breaks up into flakes or fine strands when stirred into the hot broth.
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Stracciatella Alla Romana
(egg and cheese soup- Italy)
serve 4

3 large eggs
1/4 cup (1 1/2 oz/ 50g) semolina
1/4 cup 91 oz/ 30 g) grated parmesan cheese
1 T. finely chopped flat-leaf parsley
pinch of ground nutmeg
4 cups (32 fl oz/ 1 L.) chicken stock

Beat eggs with balloon whisk in large bowl. beat in semolina, parmesan, parsley, nutmeg and 1/4 cup cold stock. brining remaining stock to boil in saucepan. pour 1 cup hot stock into egg mixture, whisking constantly, pour egg mixture into sauce pan. stir constantly with wooden spoon over heat until egg begins to set into fine strands, about 2 -3 minutes.
serve immediately.