June 16, 2014
Author: Linda Cohn
Grandma showed me this recipe directly. The real Jewish penicillin is the marrow bone. It’s what makes you better when you’re sick. Watcher her with her spoon with small holes skim off the froth and discard.
Onion (whole), discard after water
Parsnip, whole, discard after
Bone marrow, Kosher
Salt and pepper
Pinch of sugar at the end
Put all ingredients in boiling water for 20 minutes.
Boil, then simmer for 40 minutes.
Take off froth and discard
For serving w/ Matzah Balls next day
(Separate broth into pitcher) and skim off schmaltz – discard and put rest of ingredients back in.