In a large soup pot over medium-high heat, bring the chicken broth to a simmering boil. While the broth is coming to a boil, prepare the egg mixture.
In a medium mixing bowl, whisk together the eggs, flour, cheese, salt, pepper, and nutmeg.
Add the spinach to the simmering broth and cook until it just wilts.
Reduce the heat to a low gentle simmer. Using a dinner fork, swirl the broth while slowly pouring or streaming the egg and cheese mixture into the soup. Continue to stir with the fork for about 30 seconds until the egg strands turn creamy in color and are cooked through.
Turn the heat off and stir in the fresh herbs. Ladle the hot soup into serving bowls and serve with lemon wedges. You can also serve this with a drizzle of really good extra virgin olive oil and some grated parmesan.