Chicken soup with passatelli
8 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Homemade chicken broth |
| 2 | larges | Carrots, chopped |
| 1 | Stalk celery, chopped | |
| 2 | Cloves garlic, peeled & crushed | |
| 1 | teaspoon | Salt |
| 1½ | cup | Fresh breadcrumbs |
| ⅔ | cup | Grated Parmesan cheese, plus extra for garnish |
| 1 | teaspoon | Freshly grated nutmeg |
| 2 | larges | Eggs |
| 1 | cup | Chopped fresh parsley |
Directions
Pour chicken broth into a large pot and bring to a boil. Add carrots, celery, garlic and salt. Reduce the heat to medium-low and simmer for 30 minutes. Meanwhile, in a mixing bowl, combine breadcrumbs, cheese and nutmeg. Make a well in the center and add eggs; mix until thoroughly combined. The dough should be damp but firm. If necessary, incorporate additional breadcrumbs or a few drops of water; if the dough is too wet or too dry it will crumble. To form the passatelli, pinch off a piece of dough and roll it about ¼ inch thick, then break it into ½ inch lengths.
Continue forming the rest of the dough in the same manner. Bring the broth back to a boil, add the passatelli and parsley and cook for 5 minutes. Ladle
the soup into bowls, sprinkle with a little Parmesan and serve.