Ingredients

6 cups brown chicken stock, recipe follows
3 eggs
3 tablespoons semolina
3 tablespoons grated Parmigiano-Reggiano
1 tablespoon Italian parsley, finely chopped
Pinch nutmeg
Salt and pepper

Directions

Measure out 1 of the 6 cups of chicken stock and refrigerate so
that it is cold.
In a large stock pot, bring the remaining 5 cups of chicken stock to a boil. In a large bowl, combine the cold
broth, eggs, semolina, cheese, parsley and nutmeg and whisk until well blended. Whisk the mixture into the
boiling stock and reduce heat to low. Continue to whisk for 3 to 4 minutes. Adjust seasoning with salt and
pepper and divide evenly among 6 warmed soup bowls. Serve immediately, topped with more grated cheese if
desired.

Ingredients

Brown Chicken Stock:
2 tablespoons extra-virgin olive oil

3 1/2 pounds chicken wings, backs, and bones
3 carrots, coarsely chopped
2 onions, coarsely chopped
4 ribs celery, coarsely chopped
2 tablespoons tomato paste
1 tablespoon black peppercorns
1 bunch parsley stems

Directions

In a large, heavy-bottomed saucepan, heat the oil over high
heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the
chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return
the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a
wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a
boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming
excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all
liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a
week or freeze for up to a month.
Yield: 1 1/2 quarts