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.

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