Yemenite High Holy Day Soup Recipe | Epicurious

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-pound 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
• Storage cups for refrigerating
• Covered soup kettle
• Large slotted spoon