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Catholic Recipe: Brodetto Pasquale (Italian Easter Broth)


  • 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.


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
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