In a medium mixing bowl, combine breadcrumbs and grated Parmigiano cheese.
In another bowl, combine lightly beaten eggs with nutmeg, lemon zest, salt, and pepper.
Add beaten eggs into the breadcrumbs mixture and combine with a fork.
Knead until you get a smooth and homogeneous dough.
Wrap the dough with a clingfilm and let it rest for an hour at room temperature.
Bring the broth to a boil.
Divide the dough in half and pass each half through a potato masher with large holes.
Let the strands fall directly into the boiling broth.
Cook for about 1 minute.
Serve and enjoy.