Chicken Soup with Passatelli

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.