Combine this soup with the Nokerlach (egg drops) recipe from Heimishe Classics for a comforting meal on a bone-chilling day.

Directions

For the Soup

1. Place all ingredients into a six-quart pot.

2. Cook over medium-low heat for one and a half hours.

3. Remove vegetables. Blend or mash and return to pot (or use a hand blender to blend the soup in the pot).

4. Reheat. Add knaidelech, nokerlach, or noodles.

Notes:

Freezes very well.

Credit

Styling and Photography by Sarah Husney

Recipe tags

Beef bones Blended soups Bone broth Carrots Celery Complex carbs Courgettes Fleishig Gluten free Healthy Hot soup Hot soups Meat soup Onions Parsley root Parsley roots Potatoes Soup Soups Stove top Stovetop Vegetable soup Vegetable soups Vegetables Zucchini Zucchinis

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Yonina

5 years ago

Pareve Can I make this soup pareve? How would you recommend getting that chicken bone flavor without them?

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Cnooymow{shman

Reply to Yonina

5 years ago

I am not a big fan of chicken soup base. I don’t think it has a meaty flavor. Especially the pareve ones. I don’t think you can get meat bone flavors without meat bones.