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A serving of up to about 2 1/2 tablespoons of ricotta cheese is low in lactose. This recipe contains only about 3 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
Pour the chicken broth into a medium saucepan and bring to a steady simmer over medium-high heat. Season with ½ tsp fine sea salt, then reduce the heat to medium so the broth maintains a gentle, active simmer.
In a small bowl, beat the eggs with a fork until the yolks and whites are fully combined and no streaks remain. Whisk in the semolina flour and nutmeg until the mixture is smooth and slightly thickened.
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