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

2002 Best New Chef Fabio Trabocchi
Fabio Trabocchi
October 2004

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Recipe Summary test

active:
15 mins
total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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