Prepare forcemeat. Cut the bread crust, cover the crumb with milk and leave for 5 minutes. Peel and finely chop the onion. Mix the minced meat, onion and the drained bread in a large bowl. Season with salt and pepper. Cover with a cling film and leave for at least 30 minutes. Peel onion and carrot. Cut the onion into small cubes and slice carrots into semi-circles. Start heating the pan of broth and bring to a boil. Heat oil in the frying pan and brown onion on a medium heat, stirring, for 5-7 minutes. Add carrot and fry for another 5 minutes. Transfer the vegetables into the saucepan of broth and cook for 5 minutes. Water your hands and shape meatballs from the forcemeat about the size of a walnut. Put the meatballs in broth and bring to a boil. Cook for 10 minutes. Pour vermicelli into the boiling soup and cook for 5 minutes stirring. Finely chop the dill and sprinkle the soup before serving.