Cappalleti Soup

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 5 eggs
• 2 1/2 cups flour
• 1/4 cup semolina flour
• 1 pinch salt
• 3/4 lb lamb, cooked (beef, chicken or turkey can be used and you may combine meats)
• 2 tablespoons lemon rind, grated
• 1/3 cup parmesan cheese, grated
• parsley
• salt and pepper
• 6 -10 cups chicken broth

Recipe

• 1 combine flour, semolina flour and salt in a bowl.
• 2 in food processor, lightly beat 4 eggs. then add 2/3 of the flour mixture to the eggs and process - check dough and add enough to make a ball that hangs together but not too sticky. (depending upon the weather you may need a bit more flour than listed above.).
• 3 place dough on floured board and cover with an inverted bowl and let rest 20 minutes.
• 4 place meat in the food processor and grind to a coarse chop. add 1 egg, lemon rind, cheese, herbs and spices. process again until it is a dry, ground up, crumbly, fine filling.
• 5 heat chicken broth to boiling.
• 6 take dough and divide into quarters. roll on floured surface to the thickness of a dime. dough should be elastic, but not sticky. turn dough often to ensure it does not stick. cut circles out of the dough with a cutter, glass or pam lid. take a pinch of meat filling, not too much. place in center of circle. make sure your hands are clean at this point, fold over in 1/2. then take the points and fold around and pinch them together, to look like a pope's hat.
• 7 place into chicken broth. they are cooked when they float to the surface about 2-3 minutes. they will swell up as they cook.
• 8 the cappalleti freeze well - place on a cookie sheet with a little flour and place in freezer. once frozen place in plastic freezer bags and use as wanted.