2 lbs stew veal and/or beef bones plus:

1 lb veal neck meat

3 quarts water

1 pinch salt, to taste

1 pinch pepper, to taste

1 stalk celery with leaves roughly chopped

1/4 cup roughly chopped fresh parsley

1 whole onion, chopped

¼ whole head of cabbage, shredded

2 whole medium turnip, quartered

2 cups tomato puree

1 cup whole tomatoes

1/4 tsp ground ginger

4 whole carrots, peeled and roughly chopped

2 cups thin egg noodle