Dutch Meatball Soup

30 oz beef stock 852ml
10 cups water 2.5L
3 leeks (white and light green parts only) chopped
1 1/2 cups each chopped celery
and carrots (about 3 each) 375ml
1 lb lean ground beef 500g
1/2 cup dry bread crumbs 125ml
2 tbsp chopped fresh parsley 25ml
1/2 tsp each s&p 2ml
pinch nutmeg
1 cup fine egg noodles 250ml
1 tbsp soy sauce 15ml
1tsp worcestershire sauce 5ml

In a large saucepan or Dutch oven, bring stock and water to simmer.
Add leeks, celery and carrots and cook for 30 minutes.

Meanwhile, in a bowl mix together beef, bread crumbs, 2 tsp of the parsley, salt and pepper and nutmeg;
form by tablespoonfuls into balls. Add to soup, simmer for 15 minutes or until no longer pink inside.

Add noodles cook for 8 to 10 minutes until tender but firm, stir in soy sauce,