Ingredients
- 3 cups fresh bread crumbs
- 2 cups grated Parmigiano-Reggiano plus 1/2 cup
- 3 eggs
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon grated nutmeg
- 8 cups boiling chicken stock
Directions
In a mixing bowl, stir together bread crumbs, 2 cups cheese, eggs, butter and nutmeg until a ball is formed. Feed ball into meat grinder set over boiling chicken stock and grind noodles into broth. They will set as they hit the stock. When all the noodles are in broth, lower heat to simmer and cook 5 to 6 minutes. Serve in deep bowls with plenty of grated cheese.
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By cecromack
on October 21, 2010
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My family recipe is also from my grandmother from Pesaro and we also use lemon rind instead of the butter..it tastes amazing. We only have it on holidays too. I just got my own mixer so I can carry on the tradition!
By thechiltons_119...
Kirkland, QC
on June 07, 2009
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Never thought I'd see this recipe in print. My grandmother brought this recipe from Italy, Pesaro (Marche. She passed it on to my Mother, who passed it on to her three daughters. We make this soup at every special occasion, Christmas, Easter, etc. It's the whole families favorite. We omit the butter and add lemon rind + salt and pepper. Delicious, give it a try, you'll be surprised!!
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