📝 About This Recipe
Hailing from the Serra Gaúcha region of Southern Brazil, this comforting soup is a legacy of Italian immigrants who made the mountains their home. It features delicate, 'little hat' shaped pasta filled with savory meats, swimming in a golden, crystal-clear chicken broth that has simmered for hours. It is the ultimate Brazilian comfort food, traditionally served as the opening act of a festive family 'galeto' feast or enjoyed on a chilly winter night.
🥗 Ingredients
The Golden Broth (Brodo)
- 1 kg Whole chicken (cut into pieces, including back and neck for flavor)
- 1 piece Beef marrow bone (optional, for added richness)
- 3.5 liters Water (cold)
- 1 large Onion (halved, skin on for color)
- 2 medium Carrots (roughly chopped)
- 2 pieces Celery stalks (with leaves)
- 4 pieces Garlic cloves (smashed)
- 1 teaspoon Black peppercorns (whole)
- 1.5 tablespoons Salt (adjust to taste)
The Pasta
- 500 grams Fresh Capeletti (chicken or meat-filled, preferably artisanal)
The Finishing Touches
- 1/2 cup Parmesan cheese (freshly grated, preferably Grana Padano style)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Begin by placing the chicken pieces and the beef bone into a large stockpot. Cover with the cold water and bring to a gentle boil over medium-high heat.
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2
Once boiling, you will see gray foam rise to the surface. Use a fine-mesh skimmer or a spoon to diligently remove this foam; this ensures your broth remains clear rather than cloudy.
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3
Add the halved onion, carrots, celery, garlic, and peppercorns to the pot. Reduce the heat to the lowest setting—the liquid should only show occasional bubbles (a 'lazy' simmer).
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4
Simmer uncovered for at least 2 hours. The liquid should reduce slightly and develop a deep golden hue and rich aroma.
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5
Carefully strain the broth through a fine-mesh sieve into a clean pot. Discard the spent vegetables and bones. (Tip: You can shred the chicken meat for another use, like a Brazilian Coxinha or chicken salad).
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6
Return the strained broth to the stove and bring it back to a gentle boil. Taste and season with salt and a tiny pinch of nutmeg.
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7
Carefully drop the capeletti into the boiling broth. Stir gently to ensure they don't stick to the bottom.
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8
Cook the pasta until it floats to the surface. For fresh capeletti, this usually takes 5-7 minutes. Test one to ensure the pasta 'knot' is tender but still al dente.
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9
Just before turning off the heat, stir in half of the chopped parsley to infuse the broth with freshness.
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10
Ladle the hot soup into deep bowls, making sure each serving has a generous amount of capeletti and golden broth.
💡 Chef's Tips
Never boil the broth vigorously; a low simmer is the secret to a crystal-clear 'brodo'. If you can't find fresh capeletti, high-quality dried tortellini is a suitable substitute, though cooking times will increase. For an extra layer of flavor, roast the chicken and vegetables in the oven for 20 minutes before adding them to the water. Always grate your Parmesan fresh; the pre-shaken canned stuff will ruin the delicate clarity of the soup. Prepare the broth a day in advance and refrigerate; this allows you to easily skim off any solidified fat from the surface.
🍽️ Serving Suggestions
Serve with a side of crusty Italian sourdough bread for dipping. Pair with a glass of Brazilian Merlot or a light-bodied red wine from the Serra Gaúcha. Offer extra freshly grated Parmesan and a drizzle of extra virgin olive oil at the table. In traditional Gaucho style, follow the soup with a main course of roasted chicken (galeto) and radicchio salad. A small bowl of 'pimenta-malagueta' in oil on the side is perfect for those who want a spicy Brazilian kick.