For six persons, select a piece of meat off the neck; add water, onion, celery root, carrots, potato, parsley, tomatoes and the giblets of poultry. Cook in a closely covered kettle, letting the soup simmer for four or five hours. Remove every bit of scum that rises. Strain; add salt and remove every particle of fat; put in noodles; boil about five minutes and serve at once. If allowed to stand it will become thick.