12 cups chicken broth
3 eggs
3 tbsp flour
6 tbsp grated parmesan
pinch of nutmeg
grated rind of a lemon
1/2 tsp salt

This recipe can be prepared in advance, if kept in the refrigerator.
Mix all ingredients, except broth, with a fork.
Add 2 ladlefuls of broth to dilute it. Pour the mix into the broth, stir and bring to boil stirring constantly.
Boil for 5 minutes, still stirring. Serve hot.
NOTE: A cup of cooked and chopped spinach can be added to the egg mixture, if so desired.