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Little Hats in Broth

Cappelletti in Brodo

Ingredients

1 recipe Homemade Chicken Broth

3 to 4 dozen Cappelletti di Pollo

Grated Parmigiano-Reggiano cheese

Directions

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

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.

Comments

  1. Julie Ann's avatar

    Julie Ann

    re: "little hats in broth" soup
    It looks good but...
    Where's the recipe? Ooops?
    Can it be had?
  2. Teresa I Ruocco's avatar

    Teresa I Ruocco

    Love all of The Ciao Itslia shows. Wonderful recipes!

Leave a Comment

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