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A simple soup with a unique dumpling

Served as a first course, but can double as delicious and filling evening supper.



INGREDIENTS: Serves 4 - 8 • 1 ½ cups plain, dry bread crumbs • 1 ½ cups finely grated Parmesan cheese • ⅛ teaspoon pepper • 2 pinches freshly ground nutmeg • ½ teaspoon salt, plus more for seasoning the broth • 5 large eggs • 8 cups good chicken broth (not canned)**SEE COOKS NOTE** DIRECTIONS: 1. In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and ½ teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside. 2. In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.

COOKS NOTE* A. Add a ½ cup of Jewish "Schmaltz" if you have it or want to make it. It will give your chicken broth a deep flavor that will elevate the chicken soup to a new level. It is what the Jews use in their "Matzo Ball" soup, which makes it so famous, PREPARE THE DUMPLINGS 3. Put the breadcrumbs into a bowl with the butter and cheese, mix with care and add two whole eggs blending them in well. 4. Salt and grate a little nutmeg into the mixture and knead to obtain a fairly firm consistency, if necessary increasing the amount of breadcrumbs. 5. With the aid of a potato ricer, in the absence of the special “iron” with a disk featuring larger holes, pass through all of the mixture to obtain strips the length of a finger. 6. Leave to rest for about 10 minutes (rests best in the refrigerator) and then cook in boiling chicken broth. 7. (Final Garnish) Serve with a generous helping of grated Parmigiano Reggiano cheese. This cheese is a major ingredient of this dish, so use the best here for the garnish. Any cheap Parmesan cheese is going to taste, let's say it, CHEAP!.

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