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Bring the chicken broth to a gentle boil in a medium saucepan or Dutch oven, then reduce to a simmer.
In a medium bowl, whisk the eggs until smooth, then whisk in the Parmigiano-Reggiano, semolina, nutmeg, lemon zest and a pinch of salt and pepper.
While whisking the broth gently in a circular motion with a fork or whisk, slowly drizzle in the egg mixture in a thin, steady stream. The eggs will form delicate shreds.
Add in the handfuls of spinach and let the soup simmer gently for 1–2 minutes until the egg is set and fluffy. Taste and adjust seasoning.
Ladle into bowls and sprinkle with fresh parsley if using. Serve immediately.