Hearty Hungarian Peasant Soup

1 sm Frying chicken, skinned

-and cut in pieces 2 ea Turkey legs, skinned

1 lb Of boneless beef stew meat

16-20 black peppercorns

1 ea Whole nutmeg

1 ea Beef bouillon cube

1 1/2 ts Salt

3 qt Water

2 ea Parsley roots with greens

6 ea Carrots

1 ea Leek

1 ea Onion with skin

3 ea Cloves garlic

1 ea Kohlrabi

2 ea Stalks celery

3 ea Sprigs of dill

1 ea Tomato

1 ea Green pepper

12 oz Soup noodles

Put all of the meat into the soup pot and add the peppercorns, nutmeg, bouillon cube, and salt. Cover with water and bring to a boil. Clean the vegetables, discarding seeds and tops, except for the parsley root, the leaves of which should be used. Cut into large even chunks. After the meat has simmered for an hour, add the vegetables and cook gently for another hour or until both meat and vegetables are done. Cook the noodles separately and drain. To serve the meat Hungarian style, spoon noodles into soup bowls, and spoon broth over them for the soup course. The meat and vegetables should be served with crusty black bread as the entree.