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Macaroni or Vermicelli Soup

Two small carrots, four onions, one small turnip, two cloves, one tablespoonful of salt; pepper to taste, herbs marjoram; parsley and thyme. Any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil add the vegetables. Simmer three or four hours, then strain through a colander and put back in the saucepan to repeat. Boil one-half pound macaroni until quite tender, and place in the soup tureen, and pour the soup over it the last thing before serving. Vermicelli will only need to be soaked a short time- not boiled.