Meat soup with tortellini from the restaurant chef
8 servings
120 minutes
Meat soup with tortellini is a true masterpiece of Italian cuisine from the Emilia-Romagna region, where tortellini are considered a national treasure. This rich, aromatic soup based on veal broth combines the deep flavor of juicy meat, the tenderness of homemade dough, and a light spiciness of parmesan. The tortellini, with their rich meat filling, add textural variety and richness to the dish, making it both hearty and exquisite. It is traditionally served hot, sprinkled with grated parmesan that melts into a velvety texture in the broth. Such soup is an excellent choice for cold evenings when one craves the warming and comforting taste of Italy. It is often prepared for family celebrations as a symbol of home comfort and Italian hospitality traditions.
1
To prepare the dough, all ingredients are mixed and then kneaded thoroughly for 40 minutes.
- Durum wheat flour: 190 g
- Wheat flour: 300 g
- Sea salt: 10 g
- Chicken egg: 5 piece
2
It is placed in a bag and left to steep at room temperature for an hour.
3
For the dumpling filling, we add sautéed onions in olive oil and white bread soaked in milk.
- Onion: 100 g
- Olive oil: 30 ml
- White bread: 80 g
- Milk: 40 ml
- Salt: to taste
- Ground black pepper: to taste
4
We mix all the ingredients.
5
Roll the dough to a thickness of 1 mm.
6
We cut circles weighing 15 grams. We use 6 grams of filling.
- Ground meat: 300 g
- Ground beef: 300 g
7
Wrap in dough.
8
Thoroughly wash the veal and place it over medium heat.
- Bone-in veal: 1 kg
9
Bring to a boil. Continuously skim off the foam.
- Water: 2 l
10
After removing the foam, we add the vegetables. We simmer until reduced by half over medium heat.
- Carrot: 200 g
- Leek: 100 g
11
We strain the broth.
12
For one serving, boil 5-7 dumplings. Use 300 g of broth and 30 g of parmesan.
- Fresh pasta dough: 500 g
- Bone-in veal: 1 kg
- Chicken egg: 5 piece
- Ground meat: 300 g
- Ground beef: 300 g
- Salt: to taste
- Ground black pepper: to taste