Passatelli Soup - cooking recipe

Ingredients

6 1/2 cups chicken stock
1 1/2 cups fine breadcrumbs (unseasoned)
1 cup semolina flour
1/4 cup fresh grated parmesan cheese
2 teaspoons baking powder
1 teaspoon salt
1 pinch white pepper
1/2 teaspoon grated lemon zest
4 eggs, beaten
1 chicken bouillon cube
2 tablespoons butter, melted

Preparation

In a large pot bring the chicken stock to a simmer. Combine the bread crumbs, semolina flour,Parmesan Cheese,baking power,salt,white pepper and lemon zest in a bowl.Mix very well.
Beat the eggs in a small bowl. Dissolve the bouillon cube in a glass with 1/2 cup of hot chicken stock. Add the bouillon to the dry ingredients along with the beaten egg and melted butter. Stir together and knead it to form a smooth dough.
Season the simmering stock with salt to taste. Place some of the dough in a spaetzle press or potato ricer. You can even use a box grader if you don't have either one of the above.
Stir the noodles very gently to separate. Poach the noodles 1 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.
When all the noodles are cooked, pour the hot broth into the bowl. Optional: Garnish with chopped parsley and fresh grated Parmesan cheese.