Italian Tortellini Soup

This Italian soup is very similar to our broth dumplings. Very small dumplings in a very aromatic broth - and it's all very tasty.

Ingredients

• 300 g pork leg pulp
• 100 g dry-cured ham
• 150 g mortadella sausage
• 80 g of grated Parmesan cheese
• 1 egg С0
• 2 tbsp. l. butter
• 80 ml of dry white wine and chicken broth
• 1 sprig of rosemary
• nutmeg on the tip of a knife
• salt, freshly ground black pepper
• strong broth from homemade chicken
• 500 g flour
• 2 large eggs С0 + 6 yolks
• 1 tbsp. l. olive oil
• 1 tbsp. l. olive oil
• 1 tsp white wine vinegar
• 10 g salt

Directions

1. For the dough, put all the ingredients in the bowl of a food processor or blender (with the motor on) in this order: flour - salt - eggs-yolks (one at a time) - olive oil - vinegar. Form the dough into a ball, wrap in plastic and refrigerate for at least 4 hours.
2. For the filling, cut the pork into small pieces, salt, fry in oil with a sprig of rosemary, 5 minutes. Pour in wine and broth, simmer covered over low heat for 20 minutes. Evaporate liquid, remove rosemary, place meat in blender bowl.
3. Add finely chopped ham and mortadella and an egg. Grind until smooth. Add parmesan and nutmeg, pepper and stir.
4. Roll out the tortellini dough with a pasta machine or by hand into 2 mm thick layers. Cut into 6–7 cm squares. Put a spoonful of filling in the center of each, fold the dough into a triangle, pinch the edges, fasten the corners like a dumpling.
5. Bring the stock to a boil in a large wide saucepan, lower the tortellini and cook for 2-3 minutes. Arrange gently on deep bowls, cover with hot broth.