Ingredients
Salt for boiling, plus more to taste
1/3 pound fresh meat-filled tortellini
1 bunch chives
3 pounds chicken back, necks, and wings
5 sprigs fresh tarragon
10 sprigs flat-leaf parsley
2 carrots, scrubbed and cut into 3-inch lengths
2 celery stalks, cut into 3-inch lengths
1 small onion, quartered
2 cloves garlic
1 teaspoon ground paprika
6 canned plum tomatoes
1/4 teaspoon saffron
1/4 teaspoon cayenne pepper
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1 orange peel
Preparation
Remove excess fat from chicken parts, and rinse; transfer to a large stockpot. Add all remaining ingredients, except salt, tortellini, and chives. Add 4 quarts water, and bring to a boil. Skim scum from stock as it rises.
Reduce heat to medium. Simmer 2 hours; skim scum as it rises. Pass through fine strainer; discard solids. Skim fat; season with salt.
Bring large pot of salted water to a boil. Add tortellini; cook until al dente, about 8 minutes. Pour soup into 12 very small serving vessels, such as sake cups. Place a tortellini in each; garnish with 2 chive sprigs. Serve immediately, and refill as needed.
