Cold Jellied Vegetable Soup

Name: Cold Jellied Vegetable Soup
Cuisine: American
Ingredients: 3 quarts Chicken Stock; 1 veal knuckle, cut in half; 6 celery ribs with leaves, finely chopped; 1 medium onion, chopped; 1 pound lean top round of beef, ground; 1 pound lean top round of beef, ground; 3 egg whites, including the shells (do not use brown eggs); 3 egg whites, including the shells (do not use brown eggs); 3 egg whites, including the shells (do not use brown eggs); ⅛ teaspoon saffron threads; 1 small bunch golden beets (about 5—red beets may not be substituted); 1 small bunch golden beets (about 5—red beets may not be substituted); 2 medium zucchini; 4 very ripe tomatoes—peeled, seeded, and juiced; 8 baby carrots, peeled and cut diagonally into ¼-inch slices; ½ pound green beans, trimmed and cut into ¼-inch lengths; 1 bunch small scallions, including some of the green—cleaned, trimmed, and quartered lengthwise; Salt