How to Make It
In a small bowl, whisk the eggs, parsley, nutmeg and a large pinch each of salt and pepper. Stir in the 1/2 cup of grated cheese.
In a large saucepan, bring the stock to a boil over moderately high heat. Vigorously whisk in the eggs, then stir in the spinach. Cook over low heat, stirring a few times, until the egg and spinach are cooked, 2 minutes. Remove from the heat and season with salt and pepper. Ladle the soup into small bowls and serve with more cheese.