Chicken Meatball and Vermicelli Soup

Season the ground meat with the spice blend and salt. Knead and throw the meat mixture against the bowl a few times so the meatballs hold their shape.

Form into meatballs, drop them into boiling water, and cook for 20 minutes.

Finely dice the onion, grate the carrot, and sauté them in clarified butter until soft. Cut the potatoes into bite-sized squares.

Add the potatoes and sautéed vegetables to the meatballs and cook until the potatoes are tender.

Meanwhile, toast the vermicelli lightly in a dry skillet for a nutty flavor and golden color.

Stir the vermicelli into the soup 3–5 minutes before it's done, season with salt and pepper, and finish with fresh herbs.