Passatelli Soup

Instructions

1. 1

   In a pot over medium heat, bring the broth to a boil. Set aside over low heat.

2. 2

   Meanwhile, in a food processor, pulse the bread a few times to obtain 2 cups (500 ml) fresh breadcrumbs.

3. 3

   Add the Parmesan, eggs and olive oil to the food processor. Purée into a smooth paste. Season with salt and pepper.

4. 4

   Place the paste into a potato ricer and press through the holes to form small spaghetti-shaped noodles about ¼ inch (5 mm) thick, letting them drop directly into the simmering broth. Cook for a few minutes. They are ready as soon as they float to the surface. Adjust the seasoning.

5. 5

   Serve the soup in bowls. Garnish with the chives.