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1
In a mixing bowl, stir together the bread crumbs, 2 cups cheese, eggs, butter and nutmeg until a ball is formed.
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2
Feed the ball into a meat grinder set over barely boiling chicken stock and grind ?noodles?
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3
into the broth.
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4
They will set as they hit the stock.
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5
When all the noodles are in the broth, lower the heat to simmer and cook 5 to 6 minutes.
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6
Serve in deep bowls with plenty of grated cheese.
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7
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
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8
Add all the chicken parts and brown all over, stirring to avoid burning.
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9
Remove the chicken and reserve.
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10
Add the carrots, onions, and celery to the pot and cook until soft and browned.
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11
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley.
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12
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
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13
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
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14
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
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15
Stir the stock to facilitate cooling and set aside.
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16
Refrigerate stock in small containers for up to a week or freeze for up to a month.
