Mama Mia’s Brodo

Serves: 4 to 6

1 pkg Acini di Pepe or Ditalini noodles, cooked al dente
1 large split turkey breast, approx. 2 lbs., skin removed
1 large split chicken breast, approx. 2 lbs, skin removed     *Buy the breasts on the bone
1 large beefsteak tomato, cut in half
2 large carrots, peeled (whole)
2 large celery stalks (whole)
1 large yellow onion, peeled and cut in half
1 bay leaf
1 large russet potato, peeled and cut in half
1 bunch fresh parsley
4 to 5 quarts water
Kosher salt for seasoning (approx. 1 tablespoon)

To garnish: freshly grated Parmigiano-Reggiano (or any fresh parmesan cheese) and freshly cracked black pepper

Combine all ingredients, excluding the salt and garnish items, in a large stock pot over high heat and bring to a boil, skimming the foam and fat from the surface. Reduce heat to a gentle simmer and cook until the liquid is reduced by half, approximately two hours. This step helps to bring clarity to the broth, so be sure that your heat is set as low as possible to achieve a gentle simmer or the vegetables will start to break down. If this happens, simply remove the vegetables and set aside for later use. Add the kosher salt about an hour into this process. If you have not yet cooked the pasta, this is a good time to get it ready.

Remove the turkey and chicken breasts, as well as any other large ingredients, from the liquid. Set the breasts, carrots and potatoes aside for later use. Pour the mixture through a fine-mesh strainer into another pot and continue to cook over medium heat for about 5 minutes, until hot.

While the soup is cooking, remove the meat from the bones and cut the breasts and vegetables into small pieces. When ready to serve, place a small amount of cooked pasta, carrot, potato, chicken and turkey into each bowl and then cover with the hot broth. Garnish with freshly grated Parmigiano-Reggiano cheese and black pepper; serve, and enjoy.

To Store: Pour into an airtight container and refrigerate for up to one week or freeze for up to 2 months.

Tony’s Tips:

  • In a pinch, you can cook the pasta in the broth to save time.
  • If freezing to enjoy at a later date, you can cut a fresh carrot, potato and cooked chicken/turkey breast into small, even pieces and cook right in the broth before serving.
  • Keep a supply of the broth in the freezer to use as chicken stock in other recipes.


2 Responses

  1. Lucia

    Dear Sarah,

    I just wanted to thank you for your great brodo recipe!!
    I live in England, but my father is Italian. Ever since my grandparents passed away I’ve never been able to get the brodo recipe right. This is great though! Brings back lots of childhood memories.
    The only difference between this and my nonno’s is that he put a beef shin in the pot too, and would always tell me “the older the bird, the stronger the brodo!” with regard to the chicken! haha.

    Thanks again,

    1. Sarah Nasello

      Dear Lucia,

      Thank you so much for your kind comments. We’re so glad that you found our brodo recipe, and love hearing about your family’s traditions. My husband, Tony, says that his mother often would use other bones in her brodo, too, especially if someone was truly sick. We held a cooking class at our restaurant last night, and one of our featured recipes was this brodo. A winter storm had just commenced right before the class began, and the brodo was a welcomed comfort for our guests.

      What a nice surprise it was to find your fun comments, all the way from England. We loved hearing from you and wish you happy cooking!

      Sarah and Tony

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