2 lb (approximately 1 kg) meat for broth, cut in large chunks, (including beef bones and turkey)
2 – 3 cloves
1 whole large onion
1 whole large carrot
2 celery sticks
1 little bunch of Italian parsley
1 tomato, whole
4 – 5 black pepper corns
Place the meats in a large stockpot. Fill the pot with water approximately 1 gallon (4 liters). Stick the cloves on the surface of the onion.
Add the onion, carrot, celery, parsley, tomato, peppercorns, and bay leaf into the pot. Season with a pinch of nutmeg and add salt.
Bring the water to a boil. When the water starts boiling, using a slotted spoon, skim away the foam that forms on the surface. Cook until the meat is tender.
Remove the meat from the pot and set aside. The boiled meat can be used later for some wonderful recipes.
Filter the broth through a fine strainer to remove all the small particles and clarify it. Let the broth cool at room temperature.
When the broth gets cold, the fat will solidify on the surface.
Remove most of the fat from the surface of the broth with a slotted spoon. Set the broth aside to use in your soups or other recipes.