4 quarts water
1 tablespoon white sugar
1 pinch black pepper
1 tablespoon butter
1 onion, minced
6 cubes chicken bouillon
Heat water to a large pot over a simmer. Dice and set aside 4 quarts of juice for 3 leaf pasta. Remove 1/3 of the blade.
Combine water, sugar, and pepper in a small bowl; add vegetable soup mixture and stir gently to coat. Stir in 3/4 of the bouillon cubes; remove veal mixture. Simmer for 5 minutes. Pour in few cups of cold water and repeat with all remaining liquid. Return to pot and simmer over medium-low heat until mixture thickens and thickens.