Be the first to This chicken soup has an interesting type of noodle dumplings made from bread crumbs, Parmesan cheese, and eggs. If you do not have a food mill or ricer, try pressing the passatelli through a colander with a mixing spatula. To increase the protein, cooked chicken chunks may be added during the last 5 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 6 cups chicken stock, plus 1 Tablespoon if necessary
- 1 cup freshly grated Parmesan cheese
- 1/2 cup fresh bread crumbs
- 1/4 cup minced fresh parsley leaves
- Salt and freshly ground black pepper to taste
- 1/8 teaspoon freshly grated nutmeg
- 2 eggs, lightly beaten
Preparation:
Bring the stock to a boil in a large pot. Combine the Parmesan cheese in a bowl with the bread crumbs, parsley, salt, pepper, and nutmeg, then stir in the eggs. The mixture should be like a wet dough, barely holding together. If it seems too stiff, add 1 tablespoon water or stock.
Adjust the heat so that the stock simmers. Put the dough in a food mill or ricer and hold the utensil directly over the soup. Crank the food mill so that the dough falls in strands directly into the chicken soup. Cook for 2 or 3 minutes, then turn off the heat and let sit for 2 or 3 minutes more before serving.
Yield: 4 servings
Recipe Source: How to Cook Everything by Mark Bittman (Macmillan)
Reprinted with permission.
Adjust the heat so that the stock simmers. Put the dough in a food mill or ricer and hold the utensil directly over the soup. Crank the food mill so that the dough falls in strands directly into the chicken soup. Cook for 2 or 3 minutes, then turn off the heat and let sit for 2 or 3 minutes more before serving.
Yield: 4 servings
Recipe Source: How to Cook Everything by Mark Bittman (Macmillan)
Reprinted with permission.
