Chicken Soup with Passatelli
By America's Test KitchenPublished on June 24, 2009
Yield
Serves 6 to 8
Ingredients
Before You Begin
We recommend using homemade chicken broth in this recipe, such as our Quick Chicken Stock or All-Purpose Chicken Stock. Make sure to use homemade bread crumbs in this recipe. Commercial crumbs are bland and too fine to make proper dumplings. For the Parmesan, we highly recommend Parmigiano-Reggiano.
Instructions
- Preheat the oven to 300 degrees. Grind the bread in a food processor. Measure 1/2 cup bread crumbs out onto a small baking sheet. Toast until lightly dried, about 5 minutes. Cool completely.
- Combine the bread crumbs, eggs, cheese, nutmeg, and salt and pepper to taste in a medium bowl. Refrigerate this mixture until it firms up, about 15 minutes.
- With moistened hands, roll teaspoonfuls of the dumpling mixture into grape-sized balls.
- Meanwhile, bring the stock to a boil in a large stockpot or Dutch oven over medium heat. Drop the dumplings into the gently simmering stock and cook until they float to the surface and are cooked through (taste one), 3 to 4 minutes. Stir in the parsley and adjust the seasonings with salt and pepper to taste. Ladle the soup and dumplings into bowls. Serve immediately, passing extra cheese at the table.
Yield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
When making dumplings for our chicken soup with passatelli recipe, we preferred the flavor and texture of fresh bread crumbs over the dried commercial variety, so long as they were first dried out in a warm oven for five minutes. Good cheese, in this case Parmigiano-Reggiano, makes a real difference in this chicken soup with passatelli recipe, imparting a welcome nutty flavor to the dumplings. We knew it would be easier to shape cold batter, so with this in mind, we placed the batter in the refrigerator for a mere 15 minutes—long enough to firm up the batter and simplify the shaping process. Once the batter was chilled, we created dumplings that were approximately the size of grapes; this ensured that they would hold their shape while simmering in the soup.
Before You Begin
We recommend using homemade chicken broth in this recipe, such as our Quick Chicken Stock or All-Purpose Chicken Stock. Make sure to use homemade bread crumbs in this recipe. Commercial crumbs are bland and too fine to make proper dumplings. For the Parmesan, we highly recommend Parmigiano-Reggiano.
Instructions
- Preheat the oven to 300 degrees. Grind the bread in a food processor. Measure 1/2 cup bread crumbs out onto a small baking sheet. Toast until lightly dried, about 5 minutes. Cool completely.
- Combine the bread crumbs, eggs, cheese, nutmeg, and salt and pepper to taste in a medium bowl. Refrigerate this mixture until it firms up, about 15 minutes.
- With moistened hands, roll teaspoonfuls of the dumpling mixture into grape-sized balls.
- Meanwhile, bring the stock to a boil in a large stockpot or Dutch oven over medium heat. Drop the dumplings into the gently simmering stock and cook until they float to the surface and are cooked through (taste one), 3 to 4 minutes. Stir in the parsley and adjust the seasonings with salt and pepper to taste. Ladle the soup and dumplings into bowls. Serve immediately, passing extra cheese at the table.
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