This is my Nonna’s recipe; it makes approximately 2 liters of broth. This broth is wonderful with cappelletti or for Stracciatella.

Ingredients

• 1 peeled carrot whole

• 1 onion

• 2 celery sticks

• 1 ripe fresh tomato

• 1 medium sized baking potato

• 2 bay leaves

• Parmigiano rind

• 6-10 cloves

• handful of parsley stems

• 2lbs of chicken on the bone

• 2lbs of beef including bones

• 1 tablespoon of salt

Preparation time: 15 minutes

Cooking time: 3 hours

Directions

• Prepare a pot large enough to hold the liquid.

• Push the cloves into the onion add to the pot.

• Add the remaining ingredients to the pot and add enough cold water to cover by 4 inches.

• Place over a medium heat and bring to a boil, then reduce the heat until it is gently simmering semi covered

• Remove any froth that accumulates on the top.

• Continue to simmer gently for 3-5 hours.

• Taste and season with salt.

• Turn off the heat, remove from the heat and let it sit for 30 minutes or so to allow it to settle and cool a bit (it will still be hot, so be careful!)

• Pour the broth through a fine-mesh strainer. Discard ingredients in the strainer.

• Allow the broth to cool in the fridge. Fat will congeal at the top after a few hours, remove all but 20% of the accumulated fat.

Yield: approximately 2 liters of broth

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