Soup is in Season

Passatelli in Broth or worm soup as our 5 year old selves called it at Nonna's. With the bitter cold temperatures that settled into the Mitten this week, I just had to make soup. This soup is hearty but has a pinch of freshness with the lemon zest. I can tell you, I was warm for like 3 hours after eating this.

If you are making this, please note you need a potato ricer and someone strong to push the dough through. The smaller batches you make, the easier it is to press.

Passatelli in Broth

64 oz. Broth (any kind!)
1 1/2 cups grated Parmesan cheese
1 1/2 cups plain bread crumbs
4 eggs
2 tbsp. flour
1 tbsp. grated lemon zest
1/2 tsp. nutmeg

1. Put the broth in a large pot to boil.
2. Combine the remaining ingredients. The dough will likely be crumby and this is ok!
3. Once the broth is boiling, squeeze the dough those a passatelli maker (a potato rices as non-Italians may call it). Cut once the noodles, once they are an inch or so long, into the boiling broth.
4. Cook at a gentle boil for approximately 5 minutes. Serve warm.

Click here for how it should look. I could not press it hard enough for the longer strands. A quick google search shows many ways to add veggies!

Stay warm out there!
MP