1 lb lean ground beef
2 packages dried vegetable soup mix - I always use the Knorr brand
salt and pepper
nutmeg to taste (but certainly at least a few shakes...this is what makes it taste and smell like Gramma Soup)
vermicelli noodles, broken into 1/2s or 1/3s
2 stalks celery, sliced
2 carrots, sliced
1 cube beef boullion
[If using celery and carrots, saute until there's only a little firmess left in 'em - no one likes crunchy soup.]
Fill large soup pot 2/3 with water. Bring to a boil.
Crumble ground beef into boiling water (careful! it splashes and burns).
Add salt, pepper, and nutmeg, and allow to simmer for 15-20 minutes.
Add vegetables and soup mix. Simmer.
**At this point, you can freeze the broth in portioned containers for future uses...DO NOT freeze with the noodles already added. Believe me. Eeww.**
Add vermicelli noodles. For a full-sized batch of soup, I usually use the amount of noodles that fits between my thumb and first finger, broken in 1/2 so the noodles are less "slurpy"
Serve with Maggi liquid seasoning and (heavily) buttered fresh bread.