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Ingredients
1 ½ cups plain, dry bread crumbs
1 ½ cups finely grated Parmesan cheese
⅛ teaspoon pepper
2 pinches freshly ground nutmeg
½ teaspoon salt, plus more for seasoning the broth
5 large eggs
2 quarts capon broth (see recipe)
Nutritional analysis per serving (6 servings)
32 grams carbs; 190 milligrams cholesterol; 428 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 19 grams fat; 1 gram fiber; 1153 milligrams sodium; 30 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and ½ teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.
- Step 2
In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.
Private Notes
Comments
My great-grandmother from San Marino called this soup Passattee. We used to use an old fashioned meat grinder to churn out a flatter noodle. This recipe is basically the same as hers. I had to use 7 eggs to make the dough wet enough to push through the ricer. It still required a lot of grip strength. The soup is much better the next day. The noodles soften and flavor the broth. It really is unique and I highly recommend if you are looking for a different type of chicken soup.