One thing I remember well is that she started off every meal with a noodle soup. Very thin and tender noodles in what I think was a chicken-based broth. I remember the broth being clear though, so it must have been some sort of consomme? I don't know if this was a traditional dish, but I sure loved it.[/quote
It is a common thing in a lot of EU countries.
You start the meal with a "meat soup".
It could be meat or only bones or both.
That was the traditional Sunday lunch starter.
In most cases it is what they call a broth here.
You cook your meat (bones, both) with veggies like carrots, parsley roots,
some cabbage maybe, celery root, season with s $p and some marjoram, caraway seeds, paprika, add an onion cut into half and dry fried in a skillet with the cut side down (gives wonderful color and taste), in Hu maybe a cut up tomato and a pepper too, and simmer slowly for an hour at least.
You would skim the foam that comes to the surface at the beginning and wait patiently.
Once it is done you would cook some pasta (angel hair kind of stuff, but a bit thinner really, or farina dumplings or liver dumplings or other things) in the broth.
Then you would strain the broth and serve it for a first course with the pasta (or dumplings) in it.
Then you would serve the cookjed meat if that was the case, with the vegetables and some boiled potatoes and horseradish sauce on the side.
You would also serve the bone marrow!
Boy, what a delicasy!!
Just get it out of h bones on some hot toated bread, sprinkle a little salt on it and enjoy!
Geeeeez!!! Brings back memories!!