Passatelli Soup | RICARDO

Ingredients

• 2 carrots, cut in pieces
• 2 stalks celery, cut in pieces
• 1 onion, cut in wedges
• 3 cloves garlic, peeled
• 5 sprigs flat-leaf parsley
• 1 large chicken carcass or 1 small chicken, skin removed
• 1 bay leaf
• 1 teaspoon (5 ml) peppercorns
• 8 cups (2 litres) cold water (approx.)
• 2 cups (500 ml) fresh breadcrumbs
• 1 1/2 cups (375 ml) grated Parmigiano-Reggiano cheese
• 3 eggs
• 1 tablespoon (15 ml) olive oil
• Finely chopped fresh chives (or basil or oregano), to taste
• Salt
• pepper