| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Soups, Italian, Poultry, Ew | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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