Vegetable Soup With Meat

• 20 cups water
• 3 pounds veal neck bones
• 2 pounds boneless chuck, cut into small cubes
• 2 cups canned whole tomatoes
• 2 large onions, chopped (2 cups)
• 6 ribs celery, diced (3 cups)
• 4 potatoes, peeled and diced (3 cups)
• 5 carrots, scraped and diced (2 1/2 cups)
• 3 cups broccoli stems, peeled
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 cup chopped parsley

1. In a big soup pot, put the water, bones and meat.
2. Bring to boil.
3. With hands, crush tomatoes into chunks; add to pot.
4. Add onions, celery, potatoes, carrots and broccoli stems.
5. Simmer 1 1/2 hours, occasionally skimming foam off the top.
6. When nearly done, remove bones from soup, cut meat off the bones and return meat to soup.
7. Discard bones.
8. Just before serving, salt and pepper to taste, and garnish with parsley.

water, veal neck, boneless chuck, tomatoes, onions, celery, potatoes, carrots, broccoli stems, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/2938 (may not work)