Put the chicken in 2 liters of water with salt and clean, diced soup greens and cook. Remove the chicken (it can then be used for another dish as desired). Let the broth cool and degrease.
Whisk the eggs with milk and a pinch of salt. Heat in a boiling water bath for 20 minutes until a solid, gelatinous mass has formed. Then turn out and cut into cubes.
Season the minced meat with salt and pepper. Shape the mixture into small, cherry-sized dumplings and let them steep in hot salted water for about 15 minutes.
Cook the soup noodles in salted water and rinse. Peel the asparagus, cut into pieces and let simmer in the vegetable stock with 1 teaspoon of sugar.
Now add the meatballs, pasta, asparagus pieces and the egg custard to the pan with the cooled broth. Bring to the boil briefly together.
When serving in the plates, sprinkle the soup with chopped parsley and mace.
Tip: If there is leftover from the soup, it can be kept in a porcelain bowl in the refrigerator for up to 3 days. Do not let it boil when warming up.
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