"Meatball Soup" Ingredients For the stock 1-1/2 pounds of beef neck bones 2-1/2 pounds of beef short ribs (if pricey you can substitute something similiar) package of soup greens 2 can of beef stock 3-1/2 quarts of cold water For the meatballs 1 pound of ground round 2 eggs salt garlic powder nutmeg powder Put neck bones and cold water in large stock pot. Add salt, soup greens, then bring to a boil. Cook for 4 hours (minimum.) Meanwhile, create the meatballs. Put ground round in a bowl. Add the eggs, plus 3 shakes of garlic powder, salt and pepper to taste and 2 shakes of nutmeg powder. Use a teaspon to ensure equal sizes. (They should be little bite sized meatballs.) Place them in a tupperware container until it is time to add them to the soup. Strain out the vegetables. Add the beef broth and boil again. Add the meatballs--a few at a time--and boil. Soup is done when the meatballs are floating on the surface. Best way to serve this is to make it a day ahead of time. Skim the fat off from the top and bring a boil.