First we need to make the small meatballs. Add all ingredients for the meatballs in to a bowl and roll small meatballs. Set aside.

Put about 1 tbsp of olive oil in a hot pot and brown the soup bones. Add the chopped onion and a one can of tomato paste. Stir the tomato paste and brown the onion. Then add 2 tbsp of beef base, the chopped parsley, pepper, ground cloves and the 12 cups of hot water. Cook the soup with the bones for about 2 hours. By then the bone marrow should be cooked out of the bones. Take the bones, the bay leaf out of the soup.

Now you can add the meatballs to the soup and cook them for 15 minutes. Taste the soup if you need to add some more salt and or pepper. Now you can add the vermicelli and cook for an additional 15 minutes. If you like your soup thick just add additional vermicelli. You can eat the soup now or save it for the next day. After cooling the soup you may see some solidified fat, you can scoop that off.