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EGG AND CHEESE DUMPLING SOUP

Passatelli

Emilia-Romagna
Preparation - Easy
Serves 6

1 1/2 quarts Brodo Classico (or canned beef broth)
3 eggs plus 1 egg yolk
1 3/4 cups freshly grated Parmesan cheese
3/4 cup unflavored breadcrumbs
2 T sweet butter, softened
1/4 t freshly grated or ground nutmeg
1/4 t salt
1/8 t freshly ground black pepper

Bring the broth to a boil.
Meanwhile, mix 3/4 cup of the Parmesan cheese and the rest of the ingredients thoroughly into a paste.
Put the paste into a potato ricer, hold it over the bubbling broth and push paste through so that it falls into the broth in the form of 2-inch long pieces the size of large spaghetti.
Reduce heat until broth is only simmering and cook for 6 minutes.
Serve immediately with a bowl of the remaining 1 cup of Parmesan cheese.

Source:
Northern Italian Cooking
Francesco Ghedini
Hawthorn Books, Inc.

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