Vermicelli soup with ground meat balls (Vermicellisoep met balletjes)

Traditional recipe from The Netherlands

• 4 cups of white stock (meat)
• 2 blades of mace or marjoram
• 2/3 of a cup of vermicelli
• 1/2 cup of ground meat
• salt
• pepper
• grated nutmeg
• 1 egg

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 by 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 added to the soup just before serving.

Add salt to taste.