Roman egg drop soup (Stracciatella)

Break the eggs in a bowl, add a pinch of salt, 2 tbs. semolina and 2 tbs. grated Parmesan cheese, parsley and a piece of nutmeg. Pour a ladleful of cold broth into the bowl and melt everything well. Start cooking enough broth; when it boils slowly add the mixture, stirring it well with a fork. Boil for 5 minutes, stirring briskly, in order to get a very light and flaky stracciatella.