Chicken And Beef Meatball Soup

1. 1

   Follow instructions on the box for instant soup. Too much or too little water and the soup is either too weak or too salty.

2. 2

   Add chicken stock mix to boiling water.

3. 3

   Roll ground beef into little meat balls approximately the size of a quarter.

4. 4

   Bring chicken stock mix to a boil, add the meat balls, add the vermicelli, nutmeg and parsley. Break vermicelli noodles into 1/2 inch pieces. adding too much vermicelli makes the soup too thick.

5. 5

   Cook until all meatballs surface, approximately 15 minutes.

6. 6

   Add a dash of Magi to taste, otherwise use salt and pepper. (a few dashes of dark Japanese soy sauce can be substituted, but it just doesn't taste the same, just too salty).

7. 7

   This soup can be eaten right after it is made, but is much better the following day after it is refrigerated and reheated. Place in refrigerator.

8. 8

   After cooling, don't skim fat.

9. 9

   Place back on burner and reheat.

10. 10

    Good for three or four days and is delicious. To serve as a meal, add a nice salad and some crusty bread and butter. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.