Marubini in Brodo

Ingredients

• All-purpose flour (2 cups)
• Eggs (3 large)
• Salt (1/2 teaspoon (for pasta))
• Ground beef (1/2 pound)
• Ground pork (1/2 pound)
• Parmesan cheese (1/2 cup, grated)
• Nutmeg (1/4 teaspoon)
• Salt and pepper (to taste)
• Chicken bones (2 pounds)
• Carrots (2, chopped)
• Onions (1, chopped)
• Celery (2 stalks, chopped)

Instructions

1. To make the pasta, combine the flour, eggs, and 1/2 teaspoon of salt in a large mixing bowl. Knead the mixture until a smooth dough forms, then wrap it in plastic wrap and let it rest for 30 minutes.
2. In a separate bowl, prepare the filling by mixing together the ground pork, ground beef, grated Parmesan cheese, and nutmeg. Season with salt and pepper to taste, then set aside.
3. Once the dough has rested, roll it out on a floured surface until it's about 1/8 inch thick. Using a round cutter or glass, cut out circles of dough. Place a small teaspoon of filling in the center of each circle, then fold the dough over to create a half-moon shape. Press the edges firmly to seal, ensuring no filling escapes.
4. For the broth, place the chicken bones, chopped carrots, onions, and celery in a large pot. Cover with water and bring to a boil. Once boiling, reduce the heat and let it simmer gently for 2 hours to extract all the flavors from the bones and vegetables.
5. After simmering, strain the broth through a fine mesh sieve back into the pot. Discard the solids and season the broth with salt and pepper to taste.
6. Bring the strained broth back to a boil, then gently add the marubini (pasta parcels). Cook until they float to the surface, which should take about 5 minutes. This indicates they are fully cooked.
7. Serve the Marubini in Brodo hot, garnished with additional grated Parmesan cheese and a sprinkle of freshly cracked black pepper if desired.