Spaghetti Soup - cooking recipe

Ingredients

2 (46 oz.) cans chicken broth
2 qt. tomato juice
1 medium onion, chopped
1/2 tsp. garlic salt
dash of marjoram
2 sticks finely chopped celery
dash of oregano
1 tsp. parsley flakes
salt and pepper
1 lb. very thin spaghetti

Preparation

Bring all ingredients, except spaghetti, to a boil.
Turn down heat; let simmer for about 45 minutes.
Break the spaghetti into about 2-inch pieces.
Parboil spaghetti; drain and add to broth mixture.
Simmer until done.