Homemade Vegatable Soup

1 meaty soup bone (1&1/2 lb. meat)
water (to cover the meat)
2/3 c. rice
1/3 c. barley
7 carrots (chopped)
1 large onion
2 c. celery (chopped)
1/2 t. savory salt
1 T. salt
pepper (to taste)
1 lb. hamburger
1 egg
salt
pepper
crushed crackers
1 c. long spaghetti (broken)
1&1/2 c. beef broth
1 can tomatoes

in 8-qt pan, cook soup bone for 2 hours, covered with water. add rice, barley, carrots, onion, celery, savory salt, salt and pepper and cook slowly about 1 hour. make small meatballs with hamburger, egg, salt, pepper, and crackers. add to soup. after adding these, water may be added to make pan about 2/3 full. test carrots and celery after 45 minutes. when done, add spaghetti which has been broken into 4-inch pieces. drop in slowly so soup does not stop boiling. gradually add broth and tomatoes. cook through and let stand. hints for goud sooup: before adding spaghetti, spoon off some fat if it seems to be quite a bit. add more salt if desired. when soup is finished, enough water may be added to fill the pan almost to the top because soup thickens as it stands. after soup stands about 30 minutes, it may be stirred and put into smaller containers. do not water soup down when smaller amounts are heated. soup may be frozen if not used in 5 days.

this recipe is one that mom wanted added to the blog. it is in tastful traditions hope school cookbook.