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1
Bring the stock to a steady simmer in a large saucepan.
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2
Meanwhile, combine the bread crumbs, Parmesan, nutmeg, and parsley on a work surface and make a well in the center.
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3
Break the eggs into the well and knead the mixture until it forms a soft, granular dough.
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4
Place the dough into a ricer or food mill with large holes.
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5
(If you do not have a ricer or food mill, place the dough in a colander and press the dough through with a wooden spoon.)
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6
Press the dough into the simmering stock and cook until tender but firm, just about 2 minutes.
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7
Serve immediately, passing more Parmesan at the table.
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8
Known as tarhana in the Middle East: Instead of making passatelli, use about 1/4 pound of fresh egg pasta (page 541), formed into a ball.
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9
Using the big holes on a box grater, grate the pasta directly into the simmering broth (or onto wax paper, where you can store it for a few hours; just make sure the shreds remain separate).
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10
Cook in the stock until the pasta is tender but firm, 3 or 4 minutes.
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11
Season the stock with the nutmeg and serve, passing Parmesan at the table.
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12
To make matzo balls, which are not all that different in spirit, beat 3 eggs with 1/2 cup stock.
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13
Add 1/4 cup minced onion, 1/4 cup rendered chicken fat or oil, salt and black pepper to taste, and enough matzo meal to make a moist, barely stiff doughabout a cup.
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14
Shape into balls and cover; refrigerate, preferably overnight, but for at least an hour.
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15
Cook the matzo balls in abundant boiling salted water until expanded and set, about 30 minutes, then add them to the soup.
