Macaroni, or Vermicelli Soup

Ingredients

• 2 small Carrots
• 4 Onions
• 2 Turnips
• 2 Cloves
• 1 tablespoonful Salt
• as needed Black pepper
• as needed Marjoram
• as needed Parsley
• as needed Thyme
• as needed Cooked meat (optional)
• as needed Soup bones
• 1/2 pound Macaroni
• as needed Vermicelli
• as needed Water

Instructions

1. 1Place soup bones in a pot with enough water to cover. Bring to a boil, skimming off any foam that rises to the surface. Add carrots, onions, turnips, cloves, salt, pepper, marjoram, parsley, and thyme. Simmer for 3-4 hours.
2. 2Strain the soup through a colander. Return the strained soup to the saucepan and reheat.
3. 3Boil the macaroni in a separate pot of salted water until quite tender. Place the cooked macaroni in a soup tureen.
4. 4Pour the hot soup over the macaroni in the tureen. If using vermicelli, soak it in hot water for a short time, do not boil. Serve immediately.