Step 1

Bring 5 cups of the broth to a boil in a medium saucepan, reserving the remaining 1/2 cup in a medium bowl.

Step 2

Add the egg barley or orzo, or whatever you're using, to the boiling broth and lower the heat so that it simmers steadily. Cook the pasta until just al dente (the egg barley should take 12 to 14 minutes; refer to the package for cooking instructions for other pastas).

Step 3

While the pasta is cooking, whisk together the remaining stock, eggs, parmesan, parsley, nutmeg, salt to taste and a few generous grinds of pepper. When the pasta is just cooked, slowly pour the egg mixture into the boiling soup, whisking constantly. The soup will now look kind of creamy, and it will stop simmering temporarily. Keep whisking for a minute or two, until the soup returns to a simmer and the egg begins to coagulate in shaggy little clumps. Taste, adjust seasoning if necessary, and then serve immediately with some more grated parmesan and black pepper on the side.