So a brodo, it turns out, is a lovely rustic sounding Italian name for a broth. I've heard some tell that a true brodo must contain pasta of some sort, but bah! These dumplings are pasta enough for me.
Looks like i've achieved my holy grail of broth clarity: I had originally made a beautifully vivid yellow, but somewhat cloudy broth. I placed it in the fridge overnight to pull it out only to find that it had become a murky muddy brown!! So i went to trusty google to attempt the fabled egg raft method for clarifying broths. And check it out!! That is some super clear broth there if i do say so myself.
This is a great wintry dish that is light yet filling and satisfying at the same time. Feel free to replace the spinach with 1 cup of frozen spinach to save some time.
