Passatelli Dei Nonni Bread and Parmesan Cheese Soup
Delight in the rustic charm of **Passatelli Dei Nonni Bread and Parmesan Cheese Soup**, a comforting Italian classic that transforms humble ingredients into a soul-warming dish. Crafted from crumbled stale bread, finely grated Parmesan cheese, eggs, and a hint of aromatic nutmeg, these tender passatelli strands are cooked to perfection in a rich chicken or vegetable broth. Perfect for chilly evenings, this quick and easy recipe (ready in just 35 minutes) is a wonderful way to minimize food waste while savoring the authentic flavors of Italy. Garnish with fresh parsley for a burst of color and pair it with a slice of crusty bread for an irresistible meal that brings the simple joys of nonna's kitchen straight to your table.
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Recipe Information
Ingredients
- 150 g Stale bread (preferably Italian or artisan bread)
- 100 g Parmesan cheese (finely grated)
- 40 g All-purpose flour
- 3 Eggs
- 0.25 tsp Ground nutmeg
- 0.5 tsp Salt
- 1.5 L Chicken or vegetable broth
- 0.25 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley (chopped, optional for garnish)
Instructions
Crumble the stale bread into small pieces or process it into coarse crumbs using a food processor.
In a large bowl, combine the bread crumbs, Parmesan cheese, all-purpose flour, ground nutmeg, salt, and freshly ground black pepper.
Create a well in the center of the dry ingredients and crack the eggs into it. Using a fork, gently beat the eggs and then gradually incorporate the dry ingredients until a dough forms.
Knead the dough lightly until it holds together and is slightly sticky but manageable. If the dough is too dry, add a teaspoon of water; if too wet, sprinkle with a little more flour.
Fill a large pot with the chicken or vegetable broth and bring it to a gentle boil over medium heat.
While the broth heats, shape the passatelli. Use a potato ricer with large holes to press the dough through, creating short strands directly over a clean surface or tray.
Once the broth is boiling, reduce the heat to a simmer. Carefully drop the passatelli strands into the broth, ensuring they don’t stick together.
Allow the passatelli to cook for 3-4 minutes or until they float to the surface and are tender but firm.
Ladle the soup into bowls and garnish with freshly chopped parsley, if desired.
Serve immediately while hot and enjoy the comforting flavors of this traditional Italian dish.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 2058 mg | 89% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 325 mg | 25% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 242 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
