| Chicken Soup Tortellini ~ Chicken Soup Tortellini 2 qts water 1 broiler-fryer (2 1/2 lbs) 1 onion, sliced 2 tsp fresh minced parsley or 1 tsp dried parsley 1½ tsp salt or to taste 1 tsp rosemary or chervil ⅛ tsp pepper 1 cup celery with leaves, sliced 1 cup mushrooms, sliced ½ cup dry white wine 32 tortellini ~ recipe follows (these may be bought at a store) 1. Place water, chicken, onion, parsley, salt, rosemary, and pepper in a large saucepan. Bring to a boil; simmer covered 1 hour, or until chicken is tender. 2. Remove chicken; cool. Discard chicken skin. Remove meat from bones and chop fine. Reserve for tortellini filling. 3. Bring stock to boiling; stir in remaining ingredients. Simmer 15 minutes, or until tortellini are done. (If using frozen tortellini, simmer about 30 minutes). Serves 8 to 10 Tortellini Dough: 2 eggs 2 egg whites 2 tbsp olive oil or vegetable oil 2 tsp salt 3 cups all-purpose flour Filling: or use recipe above 2½ cups chicken finely chopped ¼ cup grated Parmesan cheese 2 egg yolks 1. Prepare dough by combining eggs, egg whites, oil, and salt in a bowl. Gradually add flour, mixing well until mixture forms a soft dough. Turn onto a floured surface and knead in remaining flour to form a very stiff dough. 2. Wrap dough in waxed paper; let rest 10 minutes. 3. Combine chicken, cheese, and egg yolks in a bowl. Set aside. 4. Divide dough in quarters. Roll each quarter into a large circle as thin as possible. Cut into 32 (2-inch) rounds. 5. For each tortellini, place about 1 tsp chicken mixture in center of round. Moisten edges with water. Fold in half; seal edges. Shape into rings by stretching the tips of half circle slightly and wrapping the ring around your index finger. Gently press tips together (tortellini may be frozen at this point). 6. Cook as directed in recipe above (Chicken Soup Tortellini). About 128 +- tortellini |
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