Chicken Soup with Passatelli
Submitted by Morriganna
Traditional Italian chicken broth with handmade passatelli noodles of breadcrumbs, Parmesan, eggs, and nutmeg. A soul-warming Emilia-Romagna classic you can make at home.
YIELD
8 cupsPREP
30 minCOOK
60 minREADY
90 minPassatelli is one of Italy’s best-kept secrets, and once you try it, you’ll wonder how you went this long without it.
These rustic little noodles are made from nothing more than fresh breadcrumbs, grated Parmigiano-Reggiano, eggs, and a grating of nutmeg, rolled and broken into small pieces by hand.
They cook right in a simmering chicken broth that’s been flavored with carrots, celery, and garlic, absorbing all that savory goodness while keeping a tender, slightly chewy bite.
A sprinkle of extra Parmesan and fresh parsley on top, and you’ve got a bowl of pure Italian comfort straight from the Emilia-Romagna tradition.
Chef Tips
- The dough should feel damp but firm; add breadcrumbs or a few drops of water to get the right consistency so it doesn’t crumble
- Use the best Parmigiano-Reggiano you can find since the cheese flavor shines through in every bite
- Homemade chicken broth makes a real difference here since the broth is the foundation of the dish
- Roll the dough pieces gently; passatelli are rustic by nature and don’t need to be uniform
Ingredients
Directions
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 ¼ inch thick, then break it into ½ 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.
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