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Insert all the ingredients for the first broth cold and cook over very low heat, maintaining a gentle simmer for at least 12 hours.
After 12 hours, let it rest for at least 6 hours and then strain the broth using a fine-mesh strainer.
For the second broth, reinsert all the cold ingredients, including the first prepared broth, and cook following the same method.
For the egg pasta, place all ingredients in a planetary mixer and knead the dough for about 10 minutes.
Wrap the dough tightly with clingfilm and allow to rest in the refrigerator for 12 hours.
For the filling, brown the meat in a skillet, then wilt the coarsely chopped vegetables and deglaze with wine.
Add the meat to the vegetables in the last few minutes of cooking and let everything cool completely.
Once cool, mince everything and season with salt, pepper, lemon zest, nutmeg, egg, and Parmigiano.
Roll out the egg dough to a thickness of 1.5 mm and cut out 3 x 3 cm squares.
Put a small amount of filling in the center of each square and close it by hand to form the cappelletti.
Cook the cappelletti in boiling, salted capon broth for about 5 minutes.
Drain the cappelletti and arrange them in a soup plate, pouring over the hot broth prepared separately.