• 1 ½ cups plain, dry bread crumbs
  • 1 ½ cups finely grated Parmesan cheese
  • teaspoon pepper
  • 2 pinches freshly ground nutmeg
  • ½ teaspoon salt, plus more for seasoning the broth
  • 5 large eggs
  • 2 quarts capon broth (see recipe)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      392 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 27 grams protein; 183 milligrams cholesterol; 1296 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  1. In a bowl, whisk together the bread crumbs, cheese, pepper, nutmeg and 1/2 teaspoon salt. In another bowl, whisk the eggs, then stir them into the crumb mixture until just combined. Set aside.
  2. In a deep, wide soup pot, bring the broth just to a simmer and season with salt. Pass the dough through a potato ricer or passatelli maker into the broth and cook 1 minute. Ladle into bowls.

10 minutes

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