Summary

Ingredients

• 80 g bacon cubes
• 300 g broccoli, cleaned and cut into florets
• 1 tomato (s), peeled
• 1 liter meat broth
• 1 clove garlic
• 100 g spahetti
• some parsley
• 1 teaspoon lemon juice
• salt and pepper
• some parmesan, freshly grated
• 1 tablespoon clarified butter for frying

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Instructions

1. Dice the skinned tomato. Peel off the garlic clove and also finely dice.
2. In a large saucepan, leave the bacon cubes in the hot lard and fry them gently. Add the garlic, as well as the broccoli florets and sauté gently for about 2 minutes. Then add the diced tomatoes and season a little with salt and pepper. Then pour in the hot meat stock and let it boil briefly. Break the spagetti into pieces about 3 cm long, add to the broth immediately and cook everything together over low heat with the lid closed. This takes about 10 minutes.
3. Then season the soup with lemon juice and salt and pepper. Weigh the parsley finely and serve with the freshly grated parmesan and the soup.
4. A light white wine goes well with it.