Cook fusilli noodles according to package directions, then drain.

In a separate bowl, whisk together the large egg with the half and half.

Cook the egg and half-and-half mixture over low heat, stirring continuously, until it thickens.

Remove the mixture from the heat and whisk in the sour cream until smooth.

In a large saucepan, heat the tomato juice, beef broth, garlic, onion powder, cinnamon, salt, pepper, and marjoram.

Add cooked ground beef or lamb, if desired.

Add the cooked fusilli noodles to the saucepan.

Stir occasionally and simmer for about 15 minutes, or until the soup thickens slightly.

Remove the soup from the heat.

Take 1/4 cup of the hot soup and slowly ladle it into the cream mixture, whisking vigorously to temper.

Repeat this process twice more, using 1/4 cup of soup each time.

Once the cream mixture is well-blended, stir it into the soup.

Add the parmesan cheese and freshly grated nutmeg to the soup.

Stir until all ingredients are thoroughly blended.

Serve hot.