Passatelli soup Recipe

Name: Passatelli soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 160 g Baby spinach; 125 mL (½ cup) Breadcrumbs; 1 Eggs; 50 g Parmesan cheese shavings; 750 mL (3 cup) Chicken broth; 1 pinch nutmeg; 10 mL (2 teaspoon) balsamic vinegar; 1 pinch Black pepper; 30 mL (2 tablespoon) Olive oil; 1 pinch Salt

Ingredients

160 g Baby spinach
125 mL (½ cup) Breadcrumbs
1 Eggs
50 g Parmesan cheese shavings
750 mL (3 cup) Chicken broth
1 pinch nutmeg
10 mL (2 teaspoon) balsamic vinegar
1 pinch Black pepper
30 mL (2 tablespoon) Olive oil
1 pinch Salt

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 2

Instructions

Pour the breadcrumbs, nutmeg and a pinch of salt in a bowl.
Add the egg and gently blend with your hands to make dough.
Let rest and cool for 20 minutes.
In the meantime, rinse and spin the spinach.
Toss them in a salad bowl with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar.
Add salt and pepper.
Push the dough through the large-holed disk of a vegetable mill or a potato masher (unless you have a "passatelli iron") to obtain short pastas (3 cm) like noodles.
In a saucepan, bring the chicken broth to a boil and immerse in the pasta.
As soon as they rise to the surface, they are cooked.
Drain, season with salt and pepper and sprinkle with parmesan.
Serve the passatelli soup along with the baby spinach salad.