How to Make Bone Broth
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 3 liter
  • For the bone broth:
  • 2 kg/ 4.4 lbs bones, turkey: back bone, wings, neck and some beef marrow bones (see note)
  • 2 tablespoons oil
  • 3 large carrots, unpeeled, large chunks
  • 1 large celeriac piece, large chunks
  • 1 leek, large chunks
  • 3 onions, unpeeled, halved
  • 1 garlic head, unpeeled, halved horizontally
  • a bunch of parsley stalks, optional
  • 1 tablespoon black peppercorns
  • 3 bay leaves
  • 1 tablespoon cider vinegar
  • 4 liter/ about 18 cups water
  • For the turkey meatballs and the soup:
  • 2 liter/ 9 cups bone broth (you can dilute it to taste)
  • 500 g/ 1.1 lbs ground turkey meat
  • 3 teaspoons pesto (I used my Mint Pesto)
  • 2 tablespoons grated Parmesan
  • 1 large garlic clove, grated
  • 1 egg
  • 50 g/1/3 cup panko
  • 1 level teaspoon salt
  • pepper
  • 2 large spring onions
  • 5 handfuls chopped kale
  • 100 g/ 3.5 oz small soup pasta shapes or broken spaghetti
  1. Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
  2. Wash and dry the bones and place them on a large baking tray. Rub them well with the olive oil and roast them for 1 hour, turning once after half time.
  3. Place the bones and all other ingredients in a very large pan. Cover with water. Use more water if necessary to completely cover the bones and the veggies. Slowly bring to a boil, turn the heat down to low and simmer for 24 hours. Add more water if necessary so that the ingredients are always covered.
  4. After such a long cooking time, the bones should beginn to crumble, that is a good thing, a sign that all the nutrients have been extracted.
  5. Strain and discard the vegetables. Collect all the meat and discard the bones as well. Use the meat to eat with the soup or to add to other dishes.
  6. Strain the bone broth again through a fine mesh sieve or a clean cloth. Let it get cold then place it in the refrigerator until the fat rises to the top and becomes solid. Remove the fat.
  7. Divide the bone broth into smaller portions if you want to freeze it. I usually heat it, so that it becomes liquid again, divide it into containers and let it get cold before I freeze it. If you want to keep it in the fridge, place it into larger containers.
  8. To make the meatballs mix together the ground meat, pesto, Parmesan, egg, panko breadcrumbs, grated garlic, salt and pepper. Form about 30 walnut-sized balls. Bring the bone broth to a light boil, add the meatballs, sliced green onions and chopped kale and simmer for about 10 minutes. Add the small pasta shapes and cook for 5 minutes more or until the pasta is done and the meatballs are cooked through. Adjust the taste with salt and pepper and serve.
  9. Note: You can use any bones you have to make the bone broth: chicken, turkey, duck, goose, beef, veal, lamb, pork or a mixture of some of them. Use so called “soup bones” and marrow bones, if available. Include some parts like knuckles, feet or wings, these are the parts that contain more cartilage.
Recipe by It's all about home cooking at