Put the leg slices and the soup meat on top with cold, lightly salted water. Bring to the boil and then cover and simmer on the lowest setting for 1.5-2 hours until the meat is tender.
Put the kidneys in another saucepan and cook for about 30 minutes.
In the meantime, wash, clean and cut the soup vegetables: Cut the carrots and celery into about centi cubes, possibly even smaller, as well as the leek into slices about the same width and put everything in a large soup pot.
If necessary, season the meat with salt and pepper and shape into bite-sized (the smaller, the finer) dumplings.
Take the kidneys out of the pot, clean them, quarter them lengthways and cut out the whites. Cut into pieces approx. 1 cm in size.
Remove the meat and let it cool down a little. Then detach it from the bone, remove the tendons and fat, cut the meat into small pieces.
Strain the broth into the soup pot through a cloth.
Put the meatballs, the asparagus and the chopped egg sticks in the soup
give. Simmer for about 20 minutes and at the end of the cooking time add the kidneys and meat. Season to taste with the granulated broth.
Cook the pasta and place on the plate with the soup.
Ingredients
Print Recipe
Pin Recipe