Vermicelli Soup

In a large pot, bring the beef or chicken stock to a gentle simmer over medium heat. Season lightly with salt and pepper to taste.

In a mixing bowl, combine the ground beef with finely chopped fresh parsley and minced celery. Season with salt, pepper, and a pinch of nutmeg, then mix until well combined.

Using your hands or a small spoon, roll the meat mixture into very small, marble-sized meatballs approximately 1 centimeter in diameter. Place them on a clean plate as you work.

Gently drop the meatballs one by one into the simmering stock and cook until they are firm and cooked through. Skim any foam that rises to the surface to keep the broth clear.

Add the vermicelli pasta directly to the simmering soup and stir gently to prevent the strands from clumping together.

Cook the vermicelli until just tender according to the package instructions, being careful not to overcook as the pasta will continue to soften in the hot broth.

Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle into warm bowls and garnish with a sprinkle of fresh chopped parsley before serving.