Summary

Ingredients

• 1 chicken (soup chicken)
• 500 g soup meat (beef) for cookin
• 1 bone (soup bone)
• 1 leek, cut into 4 pieces
• 150 g celery in one piece
• 150 g carrot (s), halved
• 2 onion (s), just peeled
• 1 root parsley, whole
• 3 bay leaves
• 8 carnation (s)
• salt and pepper
• 0.5 ½ cauliflower, cut into very small florets
• 200 g carrot (s), sliced
• 200 g peas, fresh or frozen
• 1 leek, sliced
• 350 g asparaus, cut into pieces
• 500 g Mett (Thurinian style)
• 1 egg (s)
• some breadcrumbs
• 0.5 liter ½ milk
• 8 egg (s)
• nutmeg
• 2 bunches parsley, fresh, chopped
• 1 sachet noodles (soup noodles)
• 5 liters water
• possibly egg whites (3 egg whites) to clarify the soup if necessary

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Instructions

1. From the chicken, beef, bones, leek, celery and carrot pieces, the parsley root, the two onions, as well as bay leaves, cloves and pepper, cook a broth with approx. 4-5 liters of water the evening before.
2. To do this, prepare the meat with cold water (the beef clouds the broth in hot water). As soon as everything is boiling, reduce the heat and only now add the salt. Boil the broth slowly for about 4 hours over medium heat, skimming off any foam.
3. After boiling the meat, use it for other purposes, e.g. casserole, ragout, fricassee, etc. Dispose of the vegetables or eat them with a little lemon juice.
4. Let the broth cool down and skim off the fat with a ladle. Pass through a sieve.
5. If it is not clear then, clarify with egg white: To do this, heat the broth and carefully add 2 to 3 egg whites to the broth - it must not boil, the egg white collects the suspended particles. Then discard the egg white and season the broth to taste.
6. For the insert, knead the Thuringian Mett, pepper, salt, 1 egg and breadcrumbs and form very small meatballs out of the meat dough. Boil water in an extra saucepan. Turn down the heat and let the meatballs sit in it until they float to the surface - then they`re done. Take out of the water and set aside
7. Whisk 8 eggs, milk, salt and nutmeg together. Put in a freezer bag or a buttered dish (glass bowl or porcelain bowl) and let it steep in a water bath. This takes about 30-40 minutes, then the egg prick is cut-proof. Cut into small cubes and set aside.
8. Cook the cauliflower florets, carrot slices, pieces of asparagus and peas al dente in an extra saucepan - each type of vegetable individually because the carrots can color the rest. Briefly blanch the leek slices.
9. Briefly cook the soup noodles in water (not in the broth, makes it cloudy again) and drain.
10. Now put the individual ingredients together in the hot broth. Do not cook anymore, add the freshly chopped parsley and serve immediately.
11. Sounds difficult, but it isn`t. It just takes a little time, but the taste pays off. Fresh or frozen vegetables are also important for good taste, please do not use cans.