Mama Zuquinis Brodo

1. 1

   Place turkey wings and beef bones in a 12-qt saucepan and cover with cold water by 4; place pan over medium heat and let mixture come to a very slow simmer, skimming off any foam or impurities that rise to the surface in the meantime.

2. 2

   Add celery, carrots, onions, parsley, bay leaf, and garlic, and return to a slow simmer; cook, occasionally skimming fat and any impurities from the surface, for 6 hours.

3. 3

   Add 5 cups boiling water, and continue cooking, adding more boiling water as necessary to keep solids submerged, for 6 hours more.

4. 4

   Remove from heat, pour through a fine strainer into a large container, and discard solids.

5. 5

   Let broth cool to room temperature, and then refrigerate until chilled.

6. 6

   Once chilled, remove hardened layer of fat from surface of broth, and discard.

7. 7

   Can be frozen at this point.

8. 8

   To serve, reheat broth in a 4-qt saucepan over medium-high heat.

9. 9

   Bring broth to a boil, and then add pasta; cook, stirring, until al dente, about 7 minutes.

10. 10

    Ladle pasta and broth into serving bowls, and top with freshly grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.