1. Prepare the Broth

• Clean and Chop Vegetables: Wash the onions, carrots, and celery. Cut them into large chunks.
• Combine Ingredients: In a large cooking pot, add the chopped vegetables, bay leaves, peppercorns, parsley, thyme, salt, and garlic (if using). Pour in 4 cups of cold water.
• Simmer the Broth: Bring the water slowly to a boil over medium heat, then reduce to a simmer. Let the broth simmer gently for 1 hour to extract maximum flavor.
• Strain the Broth: After an hour, strain the broth into a clean pot or container, discarding the solids. The broth can be refrigerated for up to 2-3 days if you’re preparing it in advance.

2. Prepare the Meatballs

• Mix the Meatball Ingredients: In a medium bowl, combine the ground meat, breadcrumbs, salt, pepper, Worcestershire sauce, and marjoram. Mix until well combined.
• Form the Meatballs: Roll the mixture into small, bite-sized meatballs, about 1/2 inch in diameter. Set aside.

3. Assemble the Soup

• Simmer the Broth: Return the strained broth to the pot and bring it to a gentle simmer over medium heat.
• Add Meatballs, Vegetables, and Vermicelli: Carefully add the meatballs to the simmering broth. Add the sliced mixed vegetables and vermicelli noodles, stirring gently to prevent the meatballs from breaking.
• Cook Until Meatballs Are Done: Place the lid partially over the pot and cook until the meatballs start floating to the top, which means they’re fully cooked (about 8-10 minutes).
• Add Fresh Herbs and Season: Stir in the finely chopped fresh herbs and adjust seasoning with salt to taste.

4. Serve

• Ladle the hot soup into bowls and serve immediately. For a more traditional touch, serve with a side of crusty bread.