Soup with Passatelli

Shaved or grated Parmigiano-Reggiano or Grana Padano cheese (optional)

Directions

1. For the passatelli, in a large mixing bowl, lightly beat eggs. Stir in the bread crumbs, 1 cup freshly grated Parmigiano-Reggiano or Grana Padano, and salt. Mix until dough is firm but pliable (similar to pasta dough but not as smooth due to the bread crumbs). Add a little chicken broth if dough is too firm or a few more bread crumbs if it is too soft. Shape the passatelli right away or refrigerate the dough.*

2. To shape passatelli, flatten dough on a floured work surface. Roll dough into an oval shape about 1/8 inch to 1/4 inch thick. Cut the dough lengthwise in 1/4-inch strips to form long flat noodles. Cut the long noodles crosswise into 3-inch lengths.

3. Bring 12 cups chicken broth to boiling in a 6- to 8-quart Dutch oven. Drop in the passatelli and stir. Return to boiling. Cook the passatelli for 3 minutes, then stir in the spinach leaves. Return the broth to boiling and cook about 2 to 3 minutes more or until the passatelli are tender and the spinach has wilted. Stir in shredded chicken and heat through. Remove the Dutch oven from the heat and stir in 1 cup freshly grated Parmigiano-Reggiano or Grana Padano. Pour the soup into a heated tureen. Ladle soup into warm bowls. Top each serving with additional cheese, if desired.

4. Makes 12 appetizer servings