Chicken Soup with Passatelli

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.

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  • Servings: 6

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  • 2 large eggs
  • 1 large egg yolk
  • 1 cup freshly grated Parmesan
  • 3/4 cup fresh bread crumbs
  • Finely grated zest of 1 small lemon
  • Pinch of freshly grated nutmeg
  • 2 tablespoons unsalted butter, melted
  • 2 quarts chicken stock
  • Salt

How to make this recipe

  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.

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

  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.

Contributed By Published October 2004

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