ITALIAN BRODO

Brodo a light, clear broth can be eaten by itself or have cooked Tortellini added, or cooked pasta or thinly sliced vegetables. If you want a good, hearty soup, of course, the meat and chicken can be returned to the soup with chopped parsley.

YOU WILL NEED:

• 1 veal shank

• 2 chicken thighs

• 500g (1 1b) gravy beef

• 1 stick celery

• 1 onion

• 1 carrot

• 1 small potato

• 1/2 green pepper

• 1 teaspoon salt

ITALIAN BRODO RECIPE:

Remove any excess fat from the meat and chicken, and remove the skin from the chicken. Cut meat into small pieces. Have the butcher cut the shank into pieces. Chop celery, peel and coarsely chop onion, peel and quarter carrot, peel potato, seed, and chop pepper. 

Combine all ingredients in a large saucepan, and add cold water to cover. Cook, partially covered, over high heat until boiling, skim foam from your face; reduce heat to low. Simmer, covered, skimming surface frequently, for about 3 hours. 

Remove meat; reserve for another meal. Strain broth through a large strainer lined with cheesecloth or clean teatowel; discard the vegetable mixture. Refrigerate covered; skim fat from stock. 

Stock can be stored covered in the refrigerator for 3 days or in the freezer for up to 3 months. 

Makes about 1 liter ( 4 cups ) 

Also Read: ITALIAN LENTIL SOUP