Brodu is Malta’s comforting winter soup - a clear but rich meat broth simmered slowly with seasonal vegetables. This simple, nourishing dish is traditionally served as a first course on cold days, offering warmth and sustenance. The beauty of brodu lies in its simplicity and the flexibility to use whatever vegetables are in season.

Ingredients

• 600g beef on the bone (shin or brisket works well)
• 1 marrow bone (optional but traditional)
• 2 tbsp olive oil
• 1 large onion (150g), whole or halved
• 2 carrots (200g), cut into chunks
• 2 potatoes (400g), cut into large pieces
• 1 small cabbage (400g), cut into wedges
• 2 zucchini (400g), chunked
• 2 tomatoes (300g), halved
• 1 celery stalk, chopped
• 1.8 litres water
• Salt and black pepper to taste
• Small handful fresh parsley, chopped

Optional Additions (Traditional in Some Homes):

• Small piece pumpkin (200g), cubed
• A handful of rice or tiny pasta (50g)
• 1 small ġbejna per person, added at serving

Instructions

1. Brown the meat (optional but recommended): Heat olive oil in a large heavy-bottomed pot over medium heat. Lightly brown the beef and marrow bone on all sides for 5-7 minutes. This adds extra depth of flavour to the broth.

2. Add water and simmer: Add the water, whole or halved onion, halved tomatoes, and chopped celery. Bring slowly to a boil, skimming off any foam or impurities that rise to the surface. Reduce heat to a very gentle simmer - the surface should barely bubble. Cook covered for 1½-2 hours, until the meat is tender and falling off the bone.

3. Add vegetables: Add the carrots and potatoes first, as they take longer to cook. After 15 minutes, add the cabbage wedges and zucchini chunks. Simmer for another 20-25 minutes until all vegetables are tender but not falling apart. If adding rice or tiny pasta, stir it in during the last 15 minutes of cooking.

4. Finish: Taste the broth and adjust seasoning with salt and black pepper. The broth should be well-seasoned but still light and clear. Sprinkle with fresh chopped parsley just before serving.

Serving Suggestions

• Serve the broth with vegetables in individual bowls
• The meat can be sliced and served separately as a second course with the vegetables
• Drizzle each bowl with good quality olive oil before serving
• Traditionally eaten with crusty Maltese bread (ħobż tal-Malti) for dipping
• Some families add a small fresh ġbejna to each bowl at serving
• Perfect as a starter before a heartier main course
• Can be a complete meal on its own with plenty of bread

Traditional Notes & Tips

• Brodu is usually light and clear - not thick like stew or minestrone
• The vegetables are seasonal and flexible - use what’s available
• Winter vegetables like pumpkin, turnips, or leeks are common additions
• It’s considered restorative and strengthening during winter months
• The marrow bone adds richness and depth - don’t skip it if possible
• Never boil vigorously - gentle simmering keeps the broth clear
• Skim foam regularly during the first 30 minutes for the clearest broth
• Some families add a bay leaf or small piece of cinnamon stick for subtle flavour
• The meat should be so tender it falls off the bone
• Vegetables should be cut large so they don’t disintegrate during long cooking
• Leftovers can be stored for 3-4 days and taste even better reheated
• Can be frozen (without potatoes, which don’t freeze well)
• Traditionally made on Sundays or special family occasions
• The broth alone can be served with tiny pasta as a light first course
• Some cooks add a beaten egg at the end for egg ribbons (similar to stracciatella)