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Best Easy Passatelli in Brodo Recipe

Name: Best Easy Passatelli in Brodo Recipe
Total time: 35 min
Yield: 300 g
Ingredients: fresh breadcrumbs 1.25 cups; large eggs 3 pieces; Parmigiano-Reggiano cheese, finely grated 0.75 cup; low-sodium chicken broth 6 cups; lemon zest, finely grated 0.5 tsp; nutmeg, freshly grated 0.25 tsp; black pepper, freshly ground 0.5 tsp; kosher salt 0.75 tsp

Breadcrumb, egg, and Parmigiano strands extruded directly into clear broth are Romagna's soul food. This light yet protein-packed mediterranean soup fits beautifully into 1200 calorie or bariatric meal plans.

Cook 35 min Difficulty NORMAL 310 kcal

#mediterranean #bariatric friendly #diabetic friendly

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Ingredients

Main ingredients

fresh breadcrumbs 1.25 cups
large eggs 3 pieces
Parmigiano-Reggiano cheese, finely grated 0.75 cup
low-sodium chicken broth 6 cups

Seasonings/Sauce

lemon zest, finely grated 0.5 tsp
nutmeg, freshly grated 0.25 tsp
black pepper, freshly ground 0.5 tsp
kosher salt 0.75 tsp

Nutrition summary

Carbohydrates 32 g 41%

Protein 17 g 22%

Fat 11 g 32%

Serving size 300g

Cooking steps

1

In a large mixing bowl, whisk the eggs until smooth, then fold in the finely grated Parmigiano-Reggiano and fresh breadcrumbs using a spatula.
2

Add the lemon zest, nutmeg, black pepper, and kosher salt to the mixture; knead gently with your hands until a soft dough forms—let it rest, covered, for 15 minutes at room temperature.
3

Meanwhile, bring the chicken broth to a gentle simmer in a wide, deep saucepan over medium-low heat for even temperature control.
4

Fill a potato ricer or passatelli press with the dough and extrude 2-inch strands directly into the simmering broth, working in batches to avoid crowding; maintain a gentle simmer, not a rapid boil.
5

Cook the passatelli strands for 2–3 minutes, or just until they float to the surface and swell slightly; serve immediately in warm bowls with extra broth ladled over.

Personalized Q&A

Q. What's the key ingredient in Passatelli in Brodo?

The defining feature of Passatelli in Brodo is the dough made from fresh breadcrumbs, Parmigiano-Reggiano cheese, and eggs. These ingredients create tender, flavorful strands unique to this Romagna soup, with the Parmigiano adding umami depth and the breadcrumbs providing delicate body.

Q. How should I control the heat while cooking Passatelli?

Maintain a gentle simmer in your broth before adding the passatelli dough. Avoid boiling, which can break the strands, and use even medium-low heat; the delicate pasta cooks in 2–3 minutes, just until they float to the surface.

Q. How can I prevent the passatelli from falling apart or becoming mushy?

Let the dough rest so it hydrates, and do not overwork or over-soak it. Make sure to extrude the strands into gently simmering—not boiling—broth, and cook only until they float. Overcooking can cause the strands to break down.

Q. What is the nutrition profile per serving for this Passatelli in Brodo recipe?

Each 300g serving of this recipe contains about 310 kcal, with 32g carbohydrates (41% of calories), 17g protein (22%), and 11g fat (32%). This balance makes it suitable for many light or bariatric-friendly meal plans.

Best Easy Passatelli in Brodo Recipe

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