Chicken Soup with Passatelli

1. 1

   In a bowl, beat the eggs with the yolk.

2. 2

   Stir in the cheese, bread crumbs, lemon zest, nutmeg and butter.

3. 3

   Cover the dough; chill until firm.

4. 4

   Bring the dough to room temperature before cooking.

5. 5

   In a large saucepan, bring the stock to a boil.

6. 6

   Season with salt and reduce the heat so the stock simmers.

7. 7

   Press one-third of the passatelli dough at a time through a ricer, cutting it in 1/2-inch lengths over the soup.

8. 8

   Simmer until all of the passatelli surface, about 1 minute.

9. 9

   Serve the soup in wide bowls.

* Per serving · 4 servings · Values may vary.

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