Chicken Soup With Passatelli Chicken Soup With Ita... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This hearty chicken soup, with cheesy Italian dumplings is a great warmer on a cold winter night! Ingredients:
2 slices white bread, torn into rough chunks |
2 large eggs |
i cup freshly grated parmesan cheese (i highly recommend parmigiano-reggiano), plus more to pass at table |
pinch of nutmeg |
salt and pepper to taste |
2 quarts prepared chicken stock |
2 tbl minced fresh parsley leaves |
Directions:
1. Preheat oven to 300F. Grind bread in food processor. Measure 1/2 cup bread crumbs onto a small baking sheet. Toast until lightly dried, about 5 minutes. Cool completely. Combine bread crumbs, eggs, Parmesan, nutmeg, and salt and pepper to taste in a medium bowl. Refrigerate mixture until firm, about 15 minutes. With moistened hands, roll tespoonfuls of bread mixture into grape-sized balls. Bring the stock to a boil in a large stockpot over medium heat, then reduce heat to a gentle simmer. Drop the dumplings into the gently simmering stock and cook until they float to the surface, and are cooked, about 3-4 minutes. Stir in parsley, and adjust seasonings if necessary. Ladle soup and dumplings into bowls and serve immediately, passing extra cheese at the table.
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