Vermicelli Soup

Ingredients:

4 cups of white stock (meat or bones)

2 blades of mace or some marjoram

1/2 cup of vermicelli

1/2 cup ground meat

salt

pepper

grated nutmeg

1 egg

Preparations:

• Make a fairly concentrated beef stock and simmer in it the blades of mace or marjoram. Strain and add the broken vermicelli. Prepare some small ground meat balls bij mixing the ground meat with the salt, pepper a little grated nutmeg and some egg. Roll them in the flour and boil in the soup for the last 15 minutes. The rest of the egg can be addeed to the soup just before serving, but is not essential. Add salt to taste