Active Time
15 MIN
Total Time
1 HR
Yield
Serves : 6

This soothing soup with Parmesan dumplings (passatelli) was a Sunday staple at Fabio Trabocchi's home. He would compete with his father to see who made the best chicken stock. Plus: More Soup Recipes and Tips

How to Make It

Step 1    

In a bowl, beat the eggs with the yolk. Stir in the cheese, bread crumbs, lemon zest, nutmeg and butter. Cover the dough; chill until firm. Bring the dough to room temperature before cooking.

Step 2    

In a large saucepan, bring the stock to a boil. Season with salt and reduce the heat so the stock simmers.

Step 3    

Press one-third of the passatelli dough at a time through a ricer, cutting it in 1/2-inch lengths over the soup. Simmer until all of the passatelli surface, about 1 minute. Serve the soup in wide bowls.

Make Ahead

The passatelli dough can be refrigerated overnight.

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