ZUPPA DI PASSATELLI 

MEAT BROTH

3 ½ LBS. BONES AND MEAT SCRAPS FROM BEEF, CHICKEN AND/OR VEAL

½ CUP FLAT LEAF ITALIAN PARSLEY

2 CARROTS - CHOPPED

2 STALKS CELERY - CHOPPED

1 MEDIUM ONION - SLICED

2 MEDIUM TOMATOES - CHOPPED

(CAN BE SUBSTITUTED WITH 1 HEAPING TBS. TOMATO PASTE)

4 QTS. WATER 

1 TBS. SEA SALT

PLACE ALL INGREDIENTS, EXCEPT THE SALT, INTO A LARGE SOUP POT.  COVER AND BRING TO A ROLLING BOIL.  REDUCE HEAT TO LOW AND SIMMER COVERED FOR 3 HOURS.  

SKIM THE SURFACE SEVERAL TIMES WITH A SLOTTED SPOON TO REMOVE THE FOAM THAT ACCUMULATES.  

ADD THE SALT AT THE END OF THE COOKING PROCESS.

STRAIN BROTH AND IT’S READY TO USE.  IF YOU WOULD LIKE TO FREEZE THE BROTH, ALLOW TO COOL THOROUGHLY BEFORE FREEZING.

IF PURCHASING YOUR MEAT STOCK/ BROTH YOU WILL REQUIRE 12 CUPS.

INGREDIENTS FOR PASSATELLI:

12 CUPS MEAT STOCK/BROTH

3/4 CUP FRESHLY GRATED PARMESAN CHEESE

½ CUP FINE UNFLAVORED BREAD CRUMBS

½ TSP. FRESHLY GRATED NUTMEG

2 LARGE EGGS

ADDITIONAL PARMESAN CHEESE

IN A LARGE BOWL COMBINE 3/4 CUP PARMESAN, BREADCRUMBS AND NUTMEG.  MIX WELL WITH YOUR HANDS.  ADD EGGS.  AGAIN, MIX WELL WITH YOUR HANDS AND FORM A SMOOTH BALL.

BRING BROTH TO A BOIL IN A LARGE SOUP POT.

PLACE YOUR DOUGH INTO A RICER OR FOOD MILL AND RICE DIRECTLY INTO THE BROTH.  

REDUCE YOUR HEAT AND SIMMER FOR ONLY 2 MINUTES.

SERVE PIPING HOT WITH ADDITIONAL GRATED PARMESAN ON THE SIDE FOR GARNISH.

SERVES 8 PERSONS