Pasta in Brodo

This is the portmanteau phrase for any broth made of concentrated stock of vitellone (between veal and beef) and marrow-bones, or of a chicken carcase and veal bones, cooked with aromatics, which, being strained and reheated for the evening meal to boiling point, has one or two handfuls of soup pasta thrown into it and is then cooked for 5 minutes.

Pasta in brodo also refe