Chicken soup with passatelli
Yield: 8 Cups
Ingredients:
- 8 c Homemade chicken broth
- 2 lg Carrots chopped
- 1 Stalk celery chopped
- 2 Cloves garlic peeled & -crushed
- 1 ts Salt
- 1 1/2 c Fresh breadcrumbs
- 2/3 c Grated Parmesan cheese -plus extra for garnish
- 1 ts Freshly grated nutmeg
- 2 lg Eggs
- 1 c Chopped fresh parsley
Instructions:
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 1/4 inch thick then break it into 1/2 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.
