This is a basic recipe for homemade vegetable soup. Where baked goods are more of a science that needs exact measurements, soup is an open field for creativity. But whatever ingredients you add, the better the stock (broth) you start with, the better the soup.
I found the basics of this recipe in an old Italian cookbook. The original recipe didn’t call for pork or dropping the meatballs in breadcrumbs and used marjoram instead of nutmeg. It’s a simple recipe, but the best meatball recipe I have ever tried.