Click here to advertise on CatholicCulture.org

Catholic Recipe: Brodetto Pasquale (Italian Easter Broth)

    INGREDIENTS

  • 1 pound lean beef
  • 1 pound breast of lamb
  • 1 veal bone
  • 1 beef bone
  • 3 quarts water
  • 3 carrots
  • 1 stalk celery
  • 3 leeks
  • herb bouquet
  • peppercorns
  • salt
  • egg yolks (1 per portion)
  • lemon juice
  • Parmesan cheese
  • Details

  • Prep Time: 5 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Easter Broth

For the Easter feast a wonderful soup called Brodetto Pasquale comes from Italy.

DIRECTIONS

Put the bones and the meat in the soup kettle with cold water. Bring to a boil and skim carefully. Add the vegetables, herbs and seasoning. Cover with a lid partially open (this helps to keep the broth clear) and simmer for about three hours. Break as many egg yolks in a dish as there are to be portions served and beat with a little lemon juice. Gradually add the soup, hot off the fire, stirring continuously. Place back on the fire and allow to thicken but not boil. Serve in a tureen, with narrow strips of toast dusted with grated Parmesan.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Side effects of the Pill? Oh, don't worry. 18 hours ago
Scotland demonstrates the provisional nature of sovereignty 20 hours ago
Targeting the Pope? September 16
Gregory the Great, Christ, the Church and the Soul in the Song of Songs September 16
New Ebook on Renewal and Evangelization September 15

Top Catholic News

Most Important Stories of the Last 30 Days