Soup
1roast chicken
6 cupswater
6carrots
6 stalkscelery
1small onion
5peppercorns
1bay leaf
1 packagevegetable soup mix
1 small handfulvermicelli noodles
2 tspsalt (or to taste)

Meatballs
1 lblean ground beef
1egg
1/2 tspsalt
1/2 tsppepper
1 tspnutmeg
1 cupbread crumbs

1. Remove meat from chicken bones. Set meat aside for another meal
2. Place chicken bones in large soup pot. Add peppercorns, bay leaf, and 4 cups water
3. Chop 3 carrots and 3 stalks celery (including leaves). Add to stock pot.
4. Add water. Simmer on medium-low for 3 hours, adding more water if it boils down. Let cool
5. Strain soup broth into large bowl. Add broth to soup pot once empty
6. Remove any remaining meat from chicken bones. Add to broth
7. Chop remaining carrots, celery, and onions. Add to broth
8. Add 2 cups water to a small pot. Bring to a boil
9. Mix meatball ingredients well, and roll into 1″ balls. Drop them into the boiling water as you make them
10. Let meatballs cook about 5 minutes. Skim them off the top of the water when floating. Add to broth
11. Add vegetable soup mix and noodles to broth
12. Break up the vermicelli noodles into 1″ long pieces over pot. Add to broth. Add salt and more water if necessary
13. Cook for 1/2 hour on medium heat, then serve