Passatelli in brodo, typical first course from Romagna
PLEASE NOTE: you have to use breadcrumbs from no fat bread, it means you must avoid almost all the ready made breadcrumbs you can buy.
Here bakers sell old bread crumbled for passatelli making but outside Romagna you have two ways: or you stale your own bread (like tuscan bread) then crumble it with a mixer or you ask your trusted baker.
If the used bread has fats your passatelli will melt and you will eat a sort of egg drop soup.
You can degrease your broth, just cool it enough to firm the grease holes on top then remove them.
If you'll do it you'll be blamed by any tablemate from Romagna. :)