Matzoh ball soup is a staple in many Jewish homes and if you recently attended a Passover seder, you likely indulged in this comforting winter dish. It is the soup many of us crave when we’re not feeling well and the soup that has become known as Jewish penicillin. Lately (or, like, a few years ago on the West Coast), there has been a new “buzz word” in the world of soup: Bone broth.) The basic recipe for bone broth hasn’t changed from the days of our nonna, bubbe or grandmother. What has changed is that we’re talking more and more about ingredients and cooking methods. We’re going back to our roots where there wasn’t a fear of using all the parts of all our ingredients, but rather, our grandparents embraced the versatility of their ingredients and took pride in stretching them, wasting nothing.
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