If you need a light soup for dinner, this would be my all time favorite. It can be made in literally minutes and is perfect for the summertime!
About 2 quarts vegetable or chicken broth
3 T. freshly grated Parmigiano
1 T. very finely minced parsley (optional)
A pinch of freshly ground nutmeg (optional)
In a bowl, combine the eggs, grated cheese, and, if you're using them, nutmeg and parsley. Add a ladle of cold broth and beat the mixture lightly with a fork or whisk.
Bring the remainder of the broth to a boil. Add the egg mixture in one fell swoop, stirring vigorously with a whisk or fork so as to break up the egg, which will form fine light flakes or rags (straccetti in Italian) that give the soup its name. Simmer for another 2-3 minutes, stirring constantly, and serve, with a little more grated Parmigiano on the side.