Pretzel Pot Pie

Passatelli is a pasta made from bread crumbs, eggs, and grated Parmesan cheese, and cooked in chicken broth.
Directions for: Passatelli Soup

Ingredients

Chicken Broth

2 carrots, cut in pieces

2 stalks celery, cut in pieces

1 onion, cut in wedges

3 clove garlic, peeled

5 sprig flat-leaf parsley

1 large chicken carcass or 1 small chicken, skin removed

1 bay leaf

1 tsp peppercorns

8 cup cold water (approx.)

Noodles

2 cup fresh breadcrumbs

1 cup grated Parmigiano-Reggiano

3 eggs

1 Tbsp olive oil

Finely chopped fresh chives (or basil or oregano), to taste

Salt and pepper

Directions

Chicken Broth

1. Place all the ingredients in a large stockpot and add cold water to cover. Slowly bring to a boil. Reduce the heat and simmer gently, uncovered, for about 2 hours. Skim as needed. Line a strainer with paper towels (for degreasing). Strain the broth and return it to the stockpot. Season with salt and pepper. Keep warm.

Noodles

1. In a food processor, mix all the ingredients except the chives until a creamy and smooth dough forms. Place the dough in a metal colander with round holes. Using the back of a ladle, press the dough through the colander into the simmering broth so that it forms short noodles. Simmer for about 5 minutes. Adjust the seasoning.

2. Serve and sprinkle with chives.

See more: Side, Dinner, Lunch, Vegetables, Chicken, Kid-Friendly, Soup, Italian