For the pasta dough, sift the flour on the baking board and add the salt. Make a well in the center and put the eggs in it. Knead the ingredients into a smooth dough, form it into a ball, wrap it in a damp tea towel and let the dough rest for 30 minutes.
In the meantime, for the filling, heat the butter in a heavy frying pan, add the turkey cubes and cook at a low temperature for 15 to 20 minutes. Put the pieces through a meat grinder and mix with the remaining ingredients for the filling.
Roll out the dough thinly with a rolling pin. Cut out round dough pieces of 5 cm ø. Put some filling in the center of each piece of dough form and fold into a semicircle. Wrap each piece around a finger like a ring and press the ends together.
Make the tortellini in enough salted water until they come to the surface (about 5 min), lift them out with a slotted spoon and put them in a preheated bowl. Pour the hot clear soup over them. Instead of clear soup, you can also baste them with melted butter and sprinkle Parmesan cheese on top. Serve immediately.
