Meatball Soup

Mix the ground meat with the egg, salt, pepper, and finely grated half of the onion until smooth. Form small balls slightly larger than a walnut.

Carefully drop the meatballs into boiling water. Stir gently with a spoon so they don't stick to the bottom. Cook for 5–7 minutes after returning to a boil.

While the meat cooks, peel the potatoes, carrots, and the remaining onion. Cut everything into small cubes or matchsticks.

Add the chopped vegetables to the pot with the meatballs. Season the broth with salt and pepper to taste. Cook for another 10–15 minutes until the potatoes are tender.

Add the angel hair vermicelli literally 2 minutes before the end of cooking so it doesn't turn to mush.