Brodo, may simply be the Italian word for broth, but it also conjured up images of a pot of meat, bones, vegetables, and aromatics, bubbling gently away on the stove. Famously use in Totellini in Brodo, Italian brodos may be made with poultry, meat, or quite often, a mix of both. Though delicious as a soup, brodo is also an excellent ingredeint in any recipe that calls for borth. Clean flavored homemade versions (as opposed to broth that comes packaged in a can) can make all the difference in a risotto, a braise, a gravy, and even pasta sauces.  

For the clearest broth, do not let the broth boil robustly and occasionally skim the surface as the soup simmers.

Choose the broth you like by clicking on one of the links below. 

 

Chicken broth

Capon broth

Meat broth

Vegetable broth

Marco Canora's meat broth

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brodo, broth, homemade