Passatelli Soup – a delicious recipe with well-flavored beef broth, bread crumbs, nutmeg, lemon, eggs, fresh marjoram. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large saucepan, bring the beef broth to a slow boil.
2
In a bowl, combine 1 cup of the Parmesan cheese, the bread crumbs, nutmeg and lemon zest and juice and make a well in the center.
3
Add the eggs to the well and slowly incorporate into the dry ingredients, until it comes together and resembles cooked polenta.
4
(If the mixture is too thin, add a bit more grated cheese and bread crumbs.)
5
Transfer the cheese mixture to a food mill fitted with the large die.
6
Hold the food mill as high above the steaming broth as possible, and turn the handle so that the Parmesan mixture is forced through the mill into the slowly boiling broth.
7
Cook for 1 to 2 minutes without stirring.
8
Remove from the heat and let sit 5 minutes.
9
Ladle into soup bowls and top each with a sprinkling of fresh herbs and the remaining grated cheese.
10
Serve immediately.
282
kcal
Calories
17
g
Fat
11
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9 cups well-flavored beef broth, 1 1/2 cups freshly grated Parmigiano-Reggiano, 1/2 cup fine dry bread crumbs, 1/8 teaspoon freshly grated nutmeg, and more.
Yes, Passatelli Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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