Chicken Escarole Soup with Egg & Pasta - a hint of rosemary

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 1/2 cups carrots, cut into 1/4" slices or pieces ((about 12 ounces))
• 2 cups celery, cut into 1/4" slices or pieces ((about 7 ounces))
• 1 cup onion, diced ((about 5 ounces))
• 1/4 cup chopped fresh parsley ((plus more for serving, if desired))
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 (46-ounce) cans chicken broth ((plus more if needed - see recipe notes))
• 1/4 cup chopped fresh dill ((plus more for serving, if desired))
• 16 ounces escarole, roughly chopped
• 1/2 cup acini de pepe ((or other very small-shaped pasta))
• 2 cups shredded rotisserie chicken breast ((about 10 to 12 ounces))
• 4 large eggs, lightly beaten
• 1 cup freshly grated Parmigiano-Reggiano ((plus more for serving, if desired))
• lemon zest, for serving ((optional))
• ground nutmeg, for serving ((optional))