PREPARATION

  1. Wash the parsley and drain it.
  2. Wash the celery, drain and finely chop it.
  3. Peel the garlic.
  4. Peel the onions and halve them.
  5. Put the minced meat in the dish and mix in 1 teaspoon salt and 2 tsp nutmeg. Shape into little balls.
  6. Width mode
  7. Place the pan on the heat source with the marrow pipes, soup meat and meatballs.
  8. Bring to the boil and remove the froth.
  9. Add the onions, parsley, chilli and garlic cloves and sprinkle with the herbs.
  10. Put the heat source low and make a stock of it in about 4 hours.
  11. Remove the pan from the heat source, scoop out the parsley with the skimmer and press out the juice with a spoon.
  12. Remove the onions and discard them together with the parsley and chilli.
  13. Leave the stock to cool and place the pan in the refrigerator with the lid slightly slanted.
  14. After about 8 hours, remove the pan from the refrigerator, scoop off the fat and remove the marrow bones.
  15. Put the pan back on the heat source and bring the stock very gently to the boil. This is important for preserving the taste.
  16. Add the vegetables for the soup and let it simmer very slowly for five minutes.
  17. Break the two strands of vermicelli into pieces, add to the soup and let it simmer for another 10 to 15 minutes.
  18. Let the soup cool down to let all the flavours do their work and then heat the soup again.