Cappalleti Soup

Directions

1. 1
   Combine flour, semolina flour and salt in a bowl.
2. 2
   In food processor, lightly beat 4 eggs.
3. 3
   Then add 2/3 of the flour mixture to the eggs and process - check dough and add enough to make a ball that hangs together but not too sticky.
4. 4
   (Depending upon the weather you may need a bit more flour than listed above.
5. 5
   ).
6. 6
   Place dough on floured board and cover with an inverted bowl and let rest 20 minutes.
7. 7
   Place meat in the food processor and grind to a coarse chop.
8. 8
   Add 1 egg, lemon rind, cheese, herbs and spices.
9. 9
   Process again until it is a dry, ground up, crumbly, fine filling.
10. 10
    Heat chicken broth to boiling.
11. 11
    Take dough and divide into quarters.
12. 12
    Roll on floured surface to the thickness of a dime.
13. 13
    Dough should be elastic, but not sticky.
14. 14
    Turn dough often to ensure it does not stick.
15. 15
    Cut circles out of the dough with a cutter, glass or Pam lid.
16. 16
    Take a pinch of meat filling, not too much.
17. 17
    Place in center of circle.
18. 18
    Make sure your hands are clean at this point, fold over in 1/2.
19. 19
    Then take the points and fold around and pinch them together, to look like a Pope's hat.
20. 20
    Place into chicken broth.
21. 21
    They are cooked when they float to the surface about 2-3 minutes.
22. 22
    They will swell up as they cook.
23. 23
    The Cappalleti freeze well - place on a cookie sheet with a little flour and place in freezer.
24. 24
    Once frozen place in plastic freezer bags and use as wanted.