.jpeg)
Soups were especially popular in homes throughout Boston’s Italian North End. Chicken stock was made from saved trimmings and remnants of carved whole chickens; back and breast bones, wing tips and necks. Of course, we always had imported parmigiana cheese for grating, eggs, parsley, and nutmeg.
Straciatella was also mom’s first line remedy to soothe a cold. One sniffle was enough for Mom to take the saved chicken and bones out of the freezer.
Today, chicken broth is always stocked in our cupboards. For an additional flavor kick, I substitute “Better Than Broth” chicken base to adjust for salt.
I often long for those peasant foods we frowned upon when we were kids! Italians sure have a way of making easy tasty.