Chicken Soup with Passatelli
Why This Recipe Works
When making dumplings for our chicken soup with passatelli recipe, we preferred the flavor and texture of fresh bread crumbs over the dried commercial variety, so long as they were first dried out in a warm oven for five minutes. Good cheese, in this case Parmigiano-Reggiano, makes a real difference in this chicken soup with passatelli recipe, imparting a welcome nutty flavor to the dumplings. We knew it would be easier to shape cold batter, so with this in mind, we placed the batter in the refrigerator for a mere 15 minutes—long enough to firm up the batter and simplify the shaping process. Once the batter was chilled, we created dumplings that were approximately the size of grapes; this ensured that they would hold their shape while simmering in the soup.