Grandmother's chicken soup

Place the chicken legs in a soup pan and add the Italian herbs, mace and half of the soup vegetables.

Pour in the water.

Bring everything to the boil and let the broth gently pull for two hours.

Remove the chicken bolts from the pan and remove the sheet.

Remove the chicken from the bones and cut into pieces.

Mix the minced meat with salt and pepper and turn into small balls.

Sieve the stock over another pan and season the stock with some pepper, lemon juice and three teaspoons of salt.

Bring the broth to the boil.

Add the chicken meat with the remaining vegetables, vermicelli and meatballs and cook the soup in a further fifteen minutes until tender.

Serve the chicken soup in deep plates.

Garnish with parsley.