Yemenite High Holy Day Soup

Ingredients

 * 3 celery stalks, cut into 2 inch pieces
 * 1 medium zucchini, peeled and cubed
 * 3 carrots, cut into 3 inch pieces
 * 1 large tomato, almost quartered but not cut apart at bottom 3 potatoes, peeled and diced, kept in cold water 3 pounds beef shoulder, ribs, or stew meat (fat removed)
 * 3 pieces (about 2 pounds) marrow bones
 * 1 (3 lb) chicken, cleaned and quartered Up to 5 quarts water
 * 10-12 cloves garlic, unpeeled
 * 9 small white onions
 * 1 large white turnip, quartered but unpeeled 4 leeks or 8 green onions, coarsely cut
 * 1 small bunch fresh parsley or fresh coriander, woody stems trimmed away Salt to taste
 * 1 tablespoon hawayij (Yemenite spices), or to taste

Directions

 * 1) Eat by dipping bread into the soup, scooping up the meat and vegetables and/or the sauce.
 * 2) Serves 10 to 12.