Catholic Recipe: Brodetto Pasquale (Italian Easter Broth)
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