Agnoline soup, a traditional dish hailing from Italian culinary roots, embodies a perfect blend of savory and comforting flavors. This homemade delicacy features delicate, hand-rolled pasta parcels filled with a flavorful mixture of meats, cheeses, and herbs, gently nestled in a flavorful broth. The process of crafting this delectable agnoline is also known as “cappelletti” in some regions, requires patience and attention to detail, ensuring each bite offers a burst of delightful textures and tastes. Whether shared as a warming family meal or a special treat during festive occasions, this recipe for agnoline soup stands as a testament to the heartwarming essence of Italian cuisine.
How to make agnoline soup
Agnoline soup, also known as "cappelletti" in certain regions of Italy, is a traditional Italian soup featuring small, handcrafted pasta parcels filled with a flavorful mixture of meats, cheeses, and herbs. These pasta parcels, similar to small dumplings or ravioli, are delicately folded or shaped, then cooked in a broth. The soup itself often consists of a rich and aromatic broth, and the agnoline are added to simmer until they're cooked through. The result is a comforting, savory soup characterized by the tender, filled pasta parcels floating in a flavorsome broth, often served as a delightful starter or main course in Italian cuisine.
Ingredients
For the filling:
- 1/2 pound ground meat (a mixture of beef and pork, or any preferred meat)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 1-2 tablespoons fresh parsley, finely chopped
- Salt and pepper to taste
For the pasta dough:
- 2 cups all-purpose flour
- 2 eggs
For the broth:
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh herbs for garnish (such as parsley or thyme)
Instructions
- In a bowl, combine the ground meat, grated Parmesan cheese, breadcrumbs, egg, chopped parsley, salt, and pepper. Mix thoroughly until well combined. Set it aside.
- On a clean surface, make a well with the flour. Crack the eggs into the well and gradually incorporate the flour into the eggs until a dough forms. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover it with a cloth or plastic wrap and let it rest for 30 minutes.
- oll out the dough thinly (about 1/16 inch thick) and cut it into small squares, approximately 1.5 inches by 1.5 inches.
- Place a small amount of the meat filling in the center of each square.
- Fold the squares into triangles, sealing the edges by pressing firmly with your fingers.
- In a separate pot, bring the chicken or vegetable broth to a gentle boil. Season the broth with salt and pepper.
- Drop the agnoline into the boiling broth and let them cook for about 3-5 minutes or until they float to the surface.
- Once the agnoline are cooked, ladle them into serving bowls and pour the broth over them
- Garnish with fresh herbs and serve hot.This recipe allows for variations in the filling and dough, offering a chance to personalize the agnoline to your taste. Enjoy the comforting flavors of this homemade Italian soup!
Notes
An important aspect to note when making agnoline soup is to ensure that the pasta parcels are sealed properly to prevent the filling from leaking out during the cooking process. This helps maintain the integrity of the soup and ensures the flavors of the filling are contained within the agnoline. Additionally, keeping the pasta dough thin and the filling portion moderate will aid in achieving the right balance between the pasta and the savory filling, resulting in a well-proportioned and flavorful dish.
Nutrition
Serving: 50g
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