8 c  Homemade chicken broth

      2 lg Carrots, chopped

      1    Stalk celery, chopped

      2    Cloves garlic, peeled &

           -crushed
      1 t  Salt

  1 1/2 c  Fresh breadcrumbs

    2/3 c  Grated Parmesan cheese,

           -plus extra for garnish
      1 t  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.