Broken spaghetti in meat broth, grandma’s recipe for a warm and flavorful soup that’s a comfort for the whole family. Do you remember when you make the boiled beef and end up with a lot of tasty broth to use, along with the vegetables you cooked it with? Well, broken spaghetti in meat broth, flavorful and creamy, is just the right recipe to use leftover broth from the boil in a unique way — and if you add a potato, you’ll have a real feast of flavors!!
Today I’ll tell you how I make pasta broken into meat broth with potatoes, a simply delicious recipe I learned directly from my grandmother! Ready to head to the kitchen? Let’s go — but first, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Broken Spaghetti in Meat Broth
- 1.1 lb pasta (short pasta, small pasta (pastina) or broken spaghetti.)
- 6 1/3 cups meat broth
- 2.1 oz Parmesan
Steps to make Broken Spaghetti in Meat Broth
To make the pasta you’ll need good meat broth — I usually use the broth from the boiled beef; you can find the recipe here: Boiled beef. In the boil I add carrots, onions, celery and spices, and often toward the end of cooking I also add a peeled, rinsed potato cut into chunks. When I need to use the broth, I strain it with a sieve or cheesecloth to remove peppercorns and spices, and if possible I recover the onion, carrots and potatoes and cut them into large pieces — do the same, and add some shredded meat as well.
Bring the broth to a boil; if it’s not enough, add a little water and adjust the salt. Add the vegetables and plunge in the short pasta you prefer. I love broken spaghetti like my grandmother made, but small pasta shapes or other formats will also work.
Cook until done, stirring often. When the pasta is cooked, add a handful of Parmesan, stir and plate immediately. Remember this first course is best only if served right away.
If you like, at the end of cooking and before turning off the heat you can add 1 egg per person, beaten with cheese, and also give a sprinkle of black pepper.
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