10 c. water
5 to 6 chicken bouillon cubes
1/2 c. rice
1 lb. ground beef
1/2 c. cracker crumbs
1/2 tsp. nutmeg
1 tsp. salt
1/2 tsp. pepper
1 egg
2 carrots, sliced
2 celery sticks, sliced
1 lg. onion, diced
1/2 c. vermicelli

Bring water to boil, adding bouillon cubes. Add rice. Boil 20 minutes. Mix beef, nutmeg, cracker crumbs, egg, salt, and pepper. Form meat mixture into balls slightly smaller than ping pong balls. Add vegetables and meatballs to the boiling rice. Boil 20 minutes longer. Add vermicelli. Cook another 10 minutes. This soup tastes best the second day.