SOUP WITH LITTLE HATS Cappelletti all' uso di Romagna

Ingredients

• 1 cup Curds or cottage cheese
• 1 cup Cooked meat (chicken, pork, or veal)
• 1/2 cup Grated cheese
• 1 tablespoon Grated lemon peel
• 1 large Egg
• 1/4 teaspoon Nutmeg (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Allspice (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
• 6 cups Chicken or turkey broth (Quantity estimated (not specified in original recipe))
• 1/4 cup Water (Quantity estimated (not specified in original recipe))
• 2 cups Flour (Quantity estimated (not specified in original recipe))
• 1 large Egg (Quantity estimated (not specified in original recipe))

Instructions

1. 1Grind the cooked meat very fine. In a bowl, combine the ground meat, curds or cottage cheese, grated cheese, grated lemon peel, egg, nutmeg, allspice, and salt. Mix well to create a highly seasoned mixture. If desired, sauté the ground meat in butter before mixing with the other ingredients to enhance the flavor.
2. 2On a clean surface, make a well with the flour. Crack the egg into the well. Gradually incorporate the flour into the egg, adding water as needed to form a dough. Knead the dough until smooth and elastic. Roll the dough out thinly, about 1/16 inch thick.
3. 3Using a round cutter (about 3 inches in diameter), cut circles from the pasta dough. Place a spoonful of the filling in the center of each circle. Fold the circle in half to form a half-moon shape. Moisten the edges with water and press firmly to seal the cappelletti.
4. 4Bring the chicken or turkey broth to a simmer in a pot. Add the cappelletti and cook until the pasta is tender, about 5-7 minutes. Serve the soup hot, with the broth and cappelletti.