Passatelli Soup
photo by threeovens
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 6 1⁄2 cups chicken stock
- 1 1⁄2 cups fine breadcrumbs (unseasoned)
- 1 cup semolina flour
- 1⁄4 cup fresh grated parmesan cheese
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 pinch white pepper
- 1⁄2 teaspoon grated lemon zest
- 4 eggs, beaten
- 1 chicken bouillon cube
- 2 tablespoons butter, melted
directions
- In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
- Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
- Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
- Stir the noodles very gently to separate. Poach the noodles 1 minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
- When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.
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Reviews
-
Easy and fun soup to make. In this soup, the flavor is all in the noodles! This soup is a very good "chicken noodle soup" just the way it is, but it would also be a good vehicle to add vegetables to. Beef broth would also work well. I used unbleached flour since I did not have any semolina and a box grater to form the noodles. I just used the back of a spoon to push the noodles through the grater (the fun part). Made for Spring 2009 PAC.
RECIPE SUBMITTED BY
Tim_John
Fort Myers, Ohio