In a mixing bowl, stir together the bread crumbs, 2 cups cheese, eggs, butter and nutmeg until a ball is formed. Feed the ball into a meat grinder set over barely boiling chicken stock and grind ?noodles? into the broth. They will set as they hit the stock. When all the noodles are in the broth, lower the heat to simmer and cook 5 to 6 minutes. Serve in deep bowls with plenty of grated cheese.

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 6 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