Passatelli in Brodo

Clear Chicken Soup with Passatelli


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is one of the oldest and most traditional of all the dishes of Le Marche and it belongs both to this region and to certain parts of Emilia Romagna, although the recipe does vary slightly. The word ‘passatelli’ comes from the verb ‘passare’, meaning to pass, which refers to the mixture being forced through the widest holes of the food mill or ricer, thus ‘passing’ into the soup itself. A specific tool for this job does exist, but is only available for purchase in local stores.


  • 275 g/10 oz stale, hard bread, finely grated
  • 150 g/5 oz freshly grated Parmesan cheese
  • 8 eggs
  • grated rind of 1 unwaxed lemon
  • freshly grated nutmeg
  • a little milk, as required
  • about 2 litres/3 ½ pints/9 cups strong chicken stock
  • sea salt and ground black pepper


  1. Put the finely grated bread and Parmesan cheese, eggs and lemon rind in a bowl and mix together with your hands to form a thick paste.

  2. Season with nutmeg, salt and pepper. If the mixture is too crumbly, dampen with a little milk. Leave to rest in the refrigerator, covered, for 1 hour.

  3. Bring the stock to a gentle boil in a large pan. Using a ricer or food mill with large holes, push the bread mixture, a small amount at a time, into the hot stock, cutting off the strands to drop into the soup when they are about 10cm/4in long.

  4. Cook for 5-6 minutes, until the passatelli are cooked, then serve hot.