Place a big pot with the water on the stove, and add the vegetable stock powder (Or you could use stock that you cook from meat / buy this pre-made).
Slice the carrots and leek in 1cm thick slices. Slice the celery in a few thick chunks. Chop a few leaves of parsley into fine pieces. Add all vegetables to the stock, and bring the mixture to boil. When the water boils add a handful of vermicelli.
While the water is being brought to boil, prepare the meat balls. Finely chop the onion; whisk the egg . Add half of the egg and the chopped onion to the minced meat. Season with salt and pepper as desired. Roll small (1-2cm diameter) balls of the minced meat, and drop into the hot (to boiling) soup mixture.
Let the soup boil for 15 minutes. Add more salt and pepper to taste. Remove the celery and parsley before serving
