Little Hats in Broth

I have many wonderful memories of making “little hot” soup with my mother and grandmothers.  The cappelletti I usually choose for this soup are stuffed with a finely ground chicken filling, though on occasion I serve Grandma Galasso’s version, stuffed with beef, pork, and veal.  Sometimes I like to be untraditional and serve my cappelletti in brood with a thin slice of lemon and fresh steamed spinach added with the broth to each bowl.

SERVES 8 to 10

Directions

In a large pot, bring the chicken broth to a boil.  Add the cappelletti and cook until they bob to the surface.  Ladle the broth and the cappelletti into individual serving dishes and sprinkle with grated Parmigiano-Reggiano.

This recipe is featured on show 1214 – Sunday in Italy.

This recipe is from Ciao Italia by Mary Ann Esposito.