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This chicken soup is a traditional first course in the Italian regions of Romagna and the Marche. Passatelli is pasta made with breadcrumbs. The best breadcrumbs to use in this recipe come from plain Italian white bread that is a day or two old.

Natalie Danford
Source: EatingWell Magazine, Soup Cookbook


Recipe Summary test

45 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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Nutrition Facts

202 calories; protein 11.7g; carbohydrates 21.8g; dietary fiber 1.6g; sugars 3.2g; fat 7.5g; saturated fat 2.8g; cholesterol 69.9mg; vitamin a iu 5102IU; vitamin c 15.6mg; folate 32mcg; calcium 203.1mg; iron 2.7mg; magnesium 17.5mg; potassium 478.2mg; sodium 538.2mg.