Brodo:
Add the olive oil to a big pot over medium-high heat. Sautee the onion, carrot, and celery until the onion is translucent. Add the water and bring the pot to a gentle boil. Add the chicken and cook until the meat begins to fall off the bone. Strain all of the ingredients over a big bowl to collect the broth.
Over medium-high heat return the broth to the low boil. Filling
Heat the oven to 425 degrees F.Add the pork, mortadella, pancetta, all the vegetables, and rosemary in a shallow baking pan. Add the tomato paste and mix to coat everything well. Add the water to the pan.Roast in the oven until everything is knife tender and browned. When the roasted pork and vegetables have cooled put everything in a food processor bowl and pulse until everything is minced well.Put the mixture in a bowl, add the egg, nutmeg and parmigiano and mix well.
