low-calorie

Active 45 min

Total 45 min

Chicken Soup with Passatelli

This chicken soup is usually a first course in the northern Italian regions of Romagna and Marche. Passatelli is pasta made with breadcrumbs. Traditionally the breadcrumbs to use in this recipe come from plain Italian white bread that is a day or two old, but whole-grain breadcrumbs are delicious as well.

• 8 cups low-sodium chicken broth
• 2 large carrots, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, peeled and crushed
• ¼ teaspoon salt
• 1½ cups fresh breadcrumbs (see Tip)
• ⅔ cup grated Parmesan cheese, plus more for garnish
• 1 teaspoon freshly grated nutmeg
• 2 large eggs
• 1 cup chopped fresh parsley

1. Bring broth to a boil in a large pot. Add carrots, celery, garlic and salt. Reduce the heat to medium-low and simmer for 30 minutes.

2. Meanwhile, combine breadcrumbs, cheese and nutmeg in a mixing bowl. Make a well in the center and add eggs; mix until thoroughly combined. The dough should be damp but firm. If necessary, incorporate additional breadcrumbs or a few drops of water; if the dough is too wet or too dry it will crumble.

3. To form the passatelli, pinch off a piece of dough and roll it out between your palms or on the work surface into a rope about ¼ inch thick, then break it into ½-inch lengths. Continue forming the rest of the dough in the same manner.

4. Bring the broth back to a boil, add the passatelli and parsley and cook for 5 minutes. Serve topped with more Parmesan, if desired.

Serves 6: 1⅓ cups each

Calories 202 | Fat 8g (sat 3g) | Cholesterol 70mg | Carbs 22g | Total sugars 3g (added 1g) | Protein 12g | Fiber 2g | Sodium 538mg | Potassium 478mg.

Nutrition bonus: Vitamin A (102% daily value) | Vitamin C (26% dv) | Calcium (20% dv).

To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Once slice of bread makes about ⅓ cup crumbs.