Yemenite High Holy Day Soup Recipe - Traditional Middle Eastern Dish

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 lb (1.36 kg) beef shoulder, ribs , or stew meat ( fat removed)
• 3 pieces (about 2 lb (907 g)) marrow bones
• 1 (3 lb (1.36 kg)) chicken , cleaned and quartered
• Up to 5 qt (4.73 liter) 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 tbsp hawayij (Yemenite spices ), or to taste