Chicken Broth with Tortellini (Tortellini in Brodo)

To make the dough: place the flour on a working surface and create a well in the center

Crack the eggs into this well and mix well with a fork

Gradually add some of the flour to the eggs, mixing constantly with the fork until the eggs have absorbed as much flour as possible

Shape into a ball

Remove any tough parts from the working surface and dust lightly with flour

Work the dough until it is smooth and elastic, adding more flour if necessary to obtain a firm but not hard dough

This takes about 10 minutes

Wrap in transparent plastic wrap and let rest for 30 minutes

Melt the butter with the oil in a small pan

Add the chicken and cook for 1 minute

Grind together with the mortadela in a food processor

Mix with the egg and nutmeg

Divide the dough in half

Wrap one half to prevent it from drying out

Open the other part on a lightly floured surface

Open as fine as possible (can also pass the dough through a pasta machine)

Cut into rings of about 8 cm in diameter

Place 1/2 tablespoon of filling in the center of each ring

Moisten the edge with water

Fold in half, pressing the edges together tightly

Close the two ends to form a hat-like shape

Repeat with the remaining dough

Arrange on a baking sheet lined with a cloth, not allowing one piece to touch another

Can be prepared ahead of time and can be frozen for up to 3 months

For the broth: place all ingredients except salt in a pot

Cover and let boil

Reduce heat and simmer for 2 hours

Strain the broth by pressing down on all solids in the strainer, to remove as much liquid as possible

Season with salt to taste

Remove any fat from the surface before using the broth

Yield 3 liters

Bring the broth to a boil in a large pot

Add the tortellini and cook until tender but still "al dente"

Takes about 3 minutes to stay fresh, and 10-12 minutes if frozen

Serve immediately

Serve Parmesan cheese separately, if desired.