8 c  Homemade chicken broth
2 lg Carrots, chopped
1    Stalk celery, chopped
2    Cloves garlic, peeled &
-crushed
1 ts Salt
1 1/2 c  Fresh breadcrumbs
2/3 c  Grated Parmesan cheese,
-plus extra for garnish
1 ts Freshly grated nutmeg
2 lg Eggs
1 c  Chopped fresh parsley

Pour chicken broth into a large pot and bring to a
boil. Add carrots, celery, garlic and salt. Reduce
the heat to medium-low and simmer for 30 minutes.
Meanwhile, in a mixing bowl, combine breadcrumbs,
cheese and nutmeg. Make a well in the center and add
eggs; mix until thoroughly combined. The dough should
be damp but firm. If necessary, incorporate
additional breadcrumbs or a few drops of water; if the
dough is too wet or too dry it will crumble. To form
the passatelli, pinch off a piece of dough
and roll it about 1/4 inch thick, then break it into
1/2 inch lengths. Continue forming the rest of the
dough in the same manner. Bring the broth back to a
boil, add the passatelli and parsley and cook for 5
minutes. Ladle
the soup into bowls, sprinkle with a little Parmesan
and serve.