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Add a photoServings: 4
Ingredients
- 3 c. fresh bread crumbs
- 2 1/2 c. grated Parmigiano-Reggiano divided
- 3 x Large eggs
- 4 Tbsp. unsalted butter melted
- 1/2 tsp grated nutmeg
- 1/2 gal boiling Brown Chicken Stock (see recipe)
Directions
- In a mixing bowl, stir together the bread crumbs, 2 c. of the cheese, Large eggs, butter and nutmeg till a ball is formed. Feed the ball into a meat grinder set over barely boiling chicken stock and grind "noodles" into the broth. They will set as they hit the stock. When all the noodles are in the broth, lower the heat to simmer and cook 5 to 6 min. Serve in deep bowls with plenty of grated cheese.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 655g | |
| Recipe makes 4 servings | |
| Calories 709 | |
| Calories from Fat 297 | 42% |
| Total Fat 33.44g | 42% |
| Saturated Fat 18.27g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 2195mg | 91% |
| Potassium 636mg | 18% |
| Total Carbs 62.1g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.72g | 4% |
| Protein 38.19g | 61% |
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