1. In two separate large pots, boil the water (one pot for vegetarians, one pot for non-vegetarians). Whisk in bullion cubes to taste (leave about 1/4 of the cubes unused until the end). Reduce the heat to medium or lower to keep the broth at a low boil.

2. Chop the onions. Mince the garlic. Cook both in a frying pan until the onions are glassy or the garlic is browned (don't worry about them being fully cooked, they'll cook in the soup). (To perfectly time the browning of the garlic, you can let the onions fry for about 5 minutes before adding the garlic)

3. Chop carrots and celery into fine slices (about 1/8 inch thick) and throw them into the broth.

4. Once the carrots and celery have cooked for about 7-10 minutes and are starting to get tender break in the spaghetti noodles. Take about 20-30 strands and break them into lengths of 1-2 inches.

[REDACTED Mix flour, salt, and pepper in mixing bowl. Add eggs and beat until dough mess forms. If it is still very sticky, sprinkle on more flour. This mixture will become the bumblings!]

5. When noodles are tender, add onions and chicken (including chicken juice!). Break off clumps of bumpling dough with your fingers (yes it is messy!) and drop them into the soup. Give the bumplings just a minute or two to cook, and voila you're done!