Amaranth in Brodo with Egg and Spinach
This is chef Marco Canora’s take on the pastina in brodo that his mother used to make. Here, tiny whole-grain amaranth stands in for pastina, the smallest shape of pasta. The broth takes time, but it simmers mostly unattended. The rich, deep flavor is fantastic with the nutty pop of the amaranth. Slideshow: Healthy Soup Recipes
The broth can be refrigerated for 3 days or frozen for up to 1 month.
For a less expensive version, use 5 pounds of chicken backs and 1 pound of beef shin.
This soup has enough richness to pair with a full-bodied white Burgundy.