Cappelletti For Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Cooking oil | 5 Tablespoon | |
| Ground pork | 1/2 Pound | |
| Ground beef | 1/2 Pound | |
| Ground veal | 1/2 Pound | |
| Eggs | 8 | |
| Dash of nutmeg | ||
| Parmesan cheese | 2 Tablespoon, grated | |
| Warm water | 1/2 Cup (16 tbs) | |
| Flour | ||
| Hot chicken broth | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt butter and 2 tablespoons oil in large saucepan.
Add meat; toss with fork until brown in color.
Remove from heat; add 2 eggs, seasonings and Parmesan cheese.
Combine remaining eggs, 5 tablespoons oil, water and enough flour to make smooth dough.
Roll dough thin on floured board.
Cut into circles with glass or cutter.
Place meat filling in center of dough circles.
Fold pastry over to make semicircle.
Seal edges with fork.
Drop into hot chicken broth.
Boil 15 to 20 minutes.
Add meat; toss with fork until brown in color.
Remove from heat; add 2 eggs, seasonings and Parmesan cheese.
Combine remaining eggs, 5 tablespoons oil, water and enough flour to make smooth dough.
Roll dough thin on floured board.
Cut into circles with glass or cutter.
Place meat filling in center of dough circles.
Fold pastry over to make semicircle.
Seal edges with fork.
Drop into hot chicken broth.
Boil 15 to 20 minutes.
Chef
