Clear Broth with Tortellini

Ingredients

• 500 g lean ground beef
• 8 tomatoes
• 2 tbsp Tomato paste
• 2 egg whites
• 1 l beef broth
• 300 g flour
• 3 eggs
• 2 egg yolks
• 200 g mushrooms
• 2 onions
• 1 Garlic clove
• 1 butter
• 125 ml heavy cream
• 2 tbsp finely chopped parsley
• Salt
• ground pepper
• 2 mushrooms
• Basil

Instructions

1. 1.

   Mix the ingredients for the pasta dough together and knead into a dough, adding a little water if needed; shape into a ball and cover to rest for about 20 minutes.

2. 2.

   For the consommé, combine ground beef, diced tomatoes, tomato paste, and egg whites, then slowly bring to a boil with the broth, let it simmer for 60 minutes, and strain through a cheesecloth.

3. 3.

   To make the filling, clean and finely chop the mushrooms.

4. 4.

   Peel and finely chop the onion and garlic.

5. 5.

   Sauté everything in butter, pour in the cream, and reduce until thick; stir in parsley and season with salt and pepper.

6. 6.

   Roll out the pasta dough on a floured surface to about 2 mm thickness, cut into 5 cm squares, place a hazelnut-sized amount of filling in the center, and shape into tortellini by folding the corners together, pressing the outer tips over one finger, then folding the remaining tip over and pulling it through the finger.

7. 7.

   Cook the tortellini in the consommé for about 4 minutes until al dente; serve garnished with sliced mushrooms and basil.