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. Hearty Hungarian Peasant Soup