Chicken Soup with Passatelli

Name: Chicken Soup with Passatelli
Cook time: P1H
Total time: P1H30M
Yield: 8
Cuisine: Italian
Ingredients: chicken broth; carrots; celery stalks; garlic; salt; bread crumbs; parmesan, parmigiano-reggiano cheese, grated; nutmeg; eggs; parsley leaves

Yield

8 cups

Prep

30 min

Cook

60 min

Ready

90 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient
8	cups	chicken broth homemade
2	each	carrots large,
1	each	celery stalks
2	cloves	garlic peeled and crushed
1	teaspoon	salt
1 ½	cups	bread crumbs fresh
⅔	cup	Parmesan cheese plus extra for garnish
1	teaspoon	nutmeg freshly grated
2	large	eggs large
1	cup	parsley leaves fresh, chopped

Ingredients

Amount	Measure	Ingredient
1.9	l	chicken broth homemade
2	each	carrots large,
1	each	celery stalks
2	cloves	garlic peeled and crushed
5	ml	salt
355	ml	bread crumbs fresh
158	ml	Parmesan cheese plus extra for garnish
5	ml	nutmeg freshly grated
2	large	eggs large
237	ml	parsley leaves fresh, chopped

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.