Chicken Soup with Passatelli
In a large pot, bring broth to a boil. Add carrots, celery, garlic and salt. Reduce the heat to medium-low and simmer for 30 minutes.Advertisement
Meanwhile, combine breadcrumbs, cheese and nutmeg in a mixing bowl. 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 out between your palms or on the work surface into a rope about 1/4 inch thick, then break it into 1/2-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.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 vegetable