Christmas Soup

Passatelli

It's Christmas Day eve, there is a thin layer of lightly fallen snow covering the frozen grass outside my aunt's house. The room is filled with laughter and bellies (my Nunu's) shaking a bowl full of Jelly. The presents are all wrapped and under the tee. The stockings are hung on the mantle with care, but it's Christmas, so Saint Nicholas has already been there.

Every year, on Christmas morning, my mom, sister and I pile into the car and drive two hours to my aunt's house in Philly. This has been my family tradition ever since I was born. My family spends Christmas Eve with my dad's family at my Grandparents house just twenty minutes away, and then Christmas Day with my mom's family at my aunt's house.

When we arrive at my aunt's house the house is already filled with my family, most of my cousins, my aunts and uncles, and my Nunu. As soon as I step through the door the sweet smell of passatelli meets my frost bitten nose.

Each year my Aunt Annie works for hours preparing the most delicious Christmas dinner for my family. We have a very simplified Italian meal, and by simplified I mean only four courses instead of the typical Italian eight or more courses, but the passatelli is the main event.

Chef Aunt Annie (in this picture she is making homemade ravioli,
not passatelli, which is another favorite family recipe) 

Passatelli is a traditional Italian soup made from mostly cheese and breadcrumbs (what could be better!). The recipe is as follows:

-6 1/2 cups of chicken stock
- 1 1/2 cups of homemade breadcrumbs
- 1 cup of flour
- 1/4 cup of parmesan cheese
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 pinch of pepper
- 1/2 teaspoon of grated lemon zest
- 4 eggs beaten
- 2 tablespoons of melted butter

Directions:

1. In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, flour, parmesan cheese, baking power, salt, pepper and lemon zest in a bowl. Mix well.
2. Beat the eggs in a small bowl. Add the beaten egg and melted butter to the dry ingredients. Stir together and knead it to form a smooth dough.
3. Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press(round noodle maker). Noodles should sit about an hour to dry before being put in the pot with broth. 



Spaetzle 

4. Stir the noodles very gently to separate. Poach the noodles one minute or until they float and are tender. Do not over cook or they will fall apart. Using a skimmer or slotted spoon, transfer noodles to a bowl. Repeat with remaining dough.
5. When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.
6. After we have finished our meal we sit around for hours, talking and laughing and attempting to digest all of the food we have just consumed. And then it time for cake!! I always joke I have a second stomach for desserts. This is one of my favorite days of the year, and the food is only part of that, what's most important is the time I get to spend with my family(but having amazing food is always a bonus)!