20grams fresh herbs such as parsley, thyme, chives
You'd just want to prepare granny's version of the soup, put the broth with ½ pound (300 grams) of beef poulet (add the beef to cold water otherwise the poulet will be tough). Also, roll ½ pound (300 grams) minced beef in small balls and add those 15 minutes before serving (together with the vermicelli) to the soup.
Noodles are most delicious when they are al dente, so add them 15 minutes before serving. Reheating this soup is not a great idea because the noodles get soggy, so make just enough for lunch.
In my herb garden I grow chervil, parsley and chives I've added those as a seasoning, but you can substitute them with thyme and basil strips.
Heat the broth until it's just beyond cooking.
Break the noodles into small pieces and sprinkle them in the stock.
Put the bay leaf and a piece of mace in the soup and simmer for 15 minutes.
Melt the butter in a second pan and, when it is melted, stir in the flour at once.
Fry the roux for 2 minutes so the flour bakes (else you will taste it).
Add the roux to the soup, while you continue stirring.
Chop the fresh herbs finely. Sprinkle in the soup.