9 cups well-flavored chicken broth
1-1/2 cups freshly grated Parmigiano-Reggiano
1/2 C. fine dry bread crumbs (Use freshly made bread crumbs for best results)
1/8 tsp. freshly grated nutmeg
1 lemon, zested and juiced (optional)
3 large eggs
1 T. minced fresh marjoram
2 tsp. minced fresh oregano

In a large saucepan, bring the broth to a slow boil. In a bowl, combine 1 C. of the Parmesan cheese, the bread crumbs, nutmeg and lemon zest and juice and make a well in the center. Add the eggs to the well and slowly incorporate into the dry ingredients, until it comes together and resembles cooked polenta. (If the mixture is too thin, add a bit more grated cheese and bread crumbs.) Transfer the cheese mixture to a food mill or ricer fitted with the large die. Hold the food mill as high above the steaming broth as possible, and turn the handle so that the Parmesan mixture is forced through the mill into the slowly boiling broth. Cook for 1 to 2 minutes without stirring. Remove from the heat and let sit 5 minutes. Ladle into soup bowls and top each with a sprinkling of fresh herbs and the remaining grated cheese. Serve immediately.

To make dumplings instead of noodles: Scoop up a lump of the dough and roll it into a small ball. Place the dumplings as you make them on a plate that has been sprayed with Pam. Drop the dumplings into gently boiling water. The dumplings will drop to the bottom of the pan and rise to the top when they are done. If any of the dumplings stick to the bottom of the pan, gently nudging with a butter knife will let them rise. Cook about 1-2 minutes, and then scoop out with a strainer. Place dumplings in bowls and ladle hot broth over them. Sprinkle with minced herbs and more parmesan.