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Tiny round pasta filled with braised beef and breadcrumbs float in golden broth, a Parma Christmas tradition. This protein-rich mediterranean soup is light enough for intermittent fasting days.
Heat 1 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Brown the beef chuck roast well on all sides for deep flavor—about 8 minutes total.
Add the onion, carrot, and celery. Sauté together for 5 minutes, scraping up any browned bits, until the vegetables start to soften.
Pour enough water to cover the beef. Add 1 tsp salt and 1/2 tsp black pepper. Lower heat, cover, and braise gently for 2 hours, or until beef is tender enough to shred.
Remove the beef and vegetables, let cool slightly, and finely shred the beef. Discard vegetable solids.
Mix shredded beef with breadcrumbs, 1/4 tsp nutmeg, Parmesan cheese, and 1 egg. Adjust seasoning with salt and pepper and chill mixture until ready to use.
On a clean surface, mound the flour and create a well. Crack 3 eggs into the center, add 1 tbsp olive oil, and knead into a smooth pasta dough, adding a tablespoon of water if dry. Let rest covered for 30 minutes.
Roll the dough into thin sheets (about 1/16 inch). Cut into rounds using a 1.5-inch cutter.
Place a small amount of beef filling in the center of half the dough rounds. Brush edges with water, top with another round, and firmly seal the edges to form anolini.
Bring the beef broth to a simmer in a large pot and season with remaining salt. Gently drop anolini into the broth in batches. Simmer on low heat for 5 minutes, until pasta is al dente and filling is heated through.
Ladle the anolini and broth into warm bowls. Serve topped with extra Parmesan if desired.
