Chicken Soup with Passatelli

Directions

1. 1
   In a bowl, beat the eggs with the yolk.
2. 2
   Stir in the cheese, bread crumbs, lemon zest, nutmeg and butter.
3. 3
   Cover the dough; chill until firm.
4. 4
   Bring the dough to room temperature before cooking.
5. 5
   In a large saucepan, bring the stock to a boil.
6. 6
   Season with salt and reduce the heat so the stock simmers.
7. 7
   Press one-third of the passatelli dough at a time through a ricer, cutting it in 1/2-inch lengths over the soup.
8. 8
   Simmer until all of the passatelli surface, about 1 minute.
9. 9
   Serve the soup in wide bowls.