Cappelletti in Broth Recipe

A delicious Italian soup is Cappelletti in Broth. It's simple but flavorful, and it's very popular in Italy during the winter months. It is also a traditional part of the Italian Christmas menu.

How to Make the Cappelletti in Broth

1. The broth will differ depending on your filling. If you're stuffing the cappelletti with meat, for example, you'll want beef or pork broth. Make a chicken stock if you're stuffing them with poultry. If you're stuffing them with ricotta, the broth base can be either meat or poultry. 

2. Combine all of the ingredients in a large stockpot and cover with water. Bring the water to a boil. 

3. Simmer for 3-4 hours on low heat. 

4. Remove the vegetables from the stock and strain it. 

5. To make the cappelletti, remove the meat from the bone.

Ingredients

• 1 whole chicken 
• 1 tomato
• 2 stalks celery 
• 2 Carrots 
• 2 large onions 
• pinch Salt
• Water

How to Make the Pasta

1. A pasta machine is required, which can be purchased online for as little as $25.00. Using a pasta machine aids in the creation of silky smooth pasta. 

2. Before you begin, remove your eggs from the refrigerator and allow them to come to room temperature. 

3. Make a well in the center of the flour in a large mixing bowl. 

4. Add the eggs and salt to the well and gently fold together with a spatula. Slowly stir in the flour. 

5. Place on a lightly floured counter and mix in the remaining flour. Knead the dough for 10 minutes. 

6. After resting, the dough will soften. Wrap each half of the dough in a damp cloth and set aside. Allow the dough to rest for an hour.

7. Unwrap one of the dough pieces and cut it in half after it has rested, then re-wrap the remaining dough. 

8. Divide the dough in half and roll out on a floured surface. 

9. Set your pasta machine to the first setting. Run the dough through each setting (1–5) twice. 

10. Place the pasta dough on a flat surface and cover it to prevent it from drying out while you run the remaining dough through the settings. 

11. Cut the sheets into 2-inch strips. 

12. Cut the pasta in the opposite direction to make 2-inch squares.

Ingredients

• 3 Eggs
• 1 egg yolk
• 3 cups doppio zero “00″ flour 
• pinch Salt

How to Make the Filling

1. Allow the ground pork to cool after browning it. 

2. Pulse the mortadella and prosciutto in a food processor to combine. 

3. Pulse in the ground pork, butter, cheese, and egg until combined. 

4. Fill each square with a small amount of filling. 

5. Fold your square from corner to corner to create a triangle. 

6. If the seal requires it, dab a little water on it. 

7. Fold the two outer corners around your finger, pushing the center up. 

8. Keep the "point" as it is cappelletti's signature. 

9. Place on a lightly floured baking sheet or wax paper.

Ingredients

• 1/4 lb ground veal 
• 1/8 lb prosciutto
• 1/8 lb mortadella
• 1 cup Parmigiano-Reggiano Cheese
• 1 egg
• 1 tsp Butter
• nutmeg
• to taste Salt and pepper

How to Make the Cappelletti in Brodo

1. Bring the stock up to a boil. 

2. Cook the cappelletti until they bob to the surface. 

3. Serve hot, topped with Parmigiano-Reggiano shavings and some good fresh bread.