Italian Chicken Soup with Parmesan Dumplings

Published May 1, 2013. From Cook's Illustrated.

Why this recipe works:

Passatelli—dumplings served in a light chicken broth—mainly comprise bread crumbs, egg, and Parmesan cheese. In our recipe, egg whites keep the texture light and airy and bind the bread-and-cheese dumplings. Chicken fat adds richness. To eliminate the need for a special tool, we shaped the… read more

Passatelli—dumplings served in a light chicken broth—mainly comprise bread crumbs, egg, and Parmesan cheese. In our recipe, egg whites keep the texture light and airy and bind the bread-and-cheese dumplings. Chicken fat adds richness. To eliminate the need for a special tool, we shaped the dumplings into balls before poaching them in doctored store-bought chicken broth.

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Serves 4 to 6

Use the large holes of a box grater to shred the Parmesan. To ensure that the dumplings remain intact during cooking, roll them until the surfaces are smooth and no cracks remain.

Ingredients

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