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Meat
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Combine this soup with the Nokerlach (egg drops) recipe from Heimishe Classics for a comforting meal on a bone-chilling day.
2 meat bones
3 quarts water
1 onion
1 parsley root
3 carrots
2 stalks celery
2 cloves garlic
1 teaspoon salt
1 large zucchini
2 potatoes
Place all ingredients into a six-quart pot.
Cook over medium-low heat for one and a half hours.
Remove vegetables. Blend or mash and return to pot (or use a hand blender to blend the soup in the pot).
Reheat. Add knaidelech, nokerlach, or noodles.
Styling and Photography by Sarah Husney
How Would You
Rate this recipe?
Hi do I blend all the vegetables like celery parsley and onion? Also do I take out the meat bones after the soup is cooked?
Yes, all the veggies are blended together. You can leave the bones in or take them out- whichever you prefer!
Pareve Can I make this soup pareve? How would you recommend getting that chicken bone flavor without them?
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.