Stracciatella Soup with Kale and Lemon

Ingredients

• 6 cups low-sodium chicken broth
• 6 ounces kale, stems and center ribs discarded, thinly sliced (4 packed cups)
• 4 large eggs, separated
• 1 ounce Parmigiano-Reggiano, pecorino, or Grana Padano, grated (⅓ cup), plus more for serving
• ¼ teaspoon freshly grated nutmeg
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground pepper
• Crusty bread and butter, for serving

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