2 pounds of cow bones with bone marrow
2 chicken thighs
2 celery sticks
4 tomatoes or 16 oz tomato juice
4 L water (8 cups)
Boil the bones and chicken thighs (approximately 30 minutes). Take them out of the water, pull the bone marrow out of the bones into the water, de-bone the chicken thighs; add the veggies (without the bell peppers and tomatoes) and boil another 30-35 minutes; after 20 minutes, add the bell peppers and juiced tomatoes (or tomato juice); you can cut some of the veggies in very tiny pieces after they are boiled and add them back into the pot. Add salt and parsley.
Let the soup covered for few minutes, to cool down just a little bit.
Mix one egg with the juice from one lemon and add it very slowly into the soup.