Ingredients

• 1 lb lean ground beef
• 1/2 tsp salt
• scant 1/4 tsp ground nutmeg
• 5 qts water
• 1 pkge Lipton’s Seven Vegetable soup mix
• 2 cups vermicelli or fine egg noodles
• 1 or 2 tbsps Maggi
• Handful of fresh lovage or 1/2 tsp dry
• Cauliflower, finely chopped (optional)

Directions

• Brown meat in stock pot with salt and nutmeg. Remove scum.
• Add water and remaining ingredients except noodles and simmer for 3 hours.
• Add noodles about 15 minutes before serving.
• The original recipe calls for the meat to be rolled into tiny meatballs about the size of your little fingertip. These are not browned, but dropped into the boiling water. We find that the loose meat inparts a richer flavour to the soup.