4-6 large beef bones with some meat attached
One gallon of fresh cold water
3-4 stalks of celery, large chopped
1 large carrot, cleaned and roughly chopped
1 whole onion, roughly chopped
1 Tbsp salt
Black pepper to taste
2-3 dried bay leaves
Bunch of fresh parsley
In very large stock pot, add ingredients. Bring to boil. Simmer on medium flame. When scum starts to gather, remove carefully with a small strainer. Get out as much as you can.
The broth was cooked for at least 2 hours. When soup is done after tasting it, remove the bones and peel off any meat and return to the soup pot. This soup is definitely not hardy, but the flavor is wonderful!
The homemade egg noodles are then boiled for about 2-3 minutes, drained and placed in individual pasta bowls. Mom would ladel the soup into the noodles. Pass the grated cheese.
The bones were placed in my mom and dad's plates. Dad would scoop out the bone marrow and eat it. My mom would do the same. We never asked for it, could not imagine how it tasted, nor was I interested in tasting it.
However, not until 5 years ago, we were in a Spanish restaurant and had the roasted bone marrow appetizer. It was spectacular. It tasted like a tender soft piece of the fat of prime rib steak.