Summary

Ingredients

• 500 g minced beef
• 1 can asparagus (sections)
• 1 bunch soup greens
• 5 medium egg (s)
• some milk, possibly
• 3 liters vegetable stock, possibly more or less
• 1 bunch parsley
• salt and pepper
• 1 bunch chives

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Instructions

1. Cut the soup greens and, if necessary, the asparagus sections into bite-sized pieces. Season the minced meat with salt, pepper and a bit of the chives in a bowl and beat 1 egg over it.
2. Knead well with wet hands. Then shape the mixture into small balls and simmer everything in the broth on a medium heat for about 45 minutes.
3. For the egg prick, crack the remaining 4 eggs in a freezer bag. Season with salt, pepper and a bit of the parsley and stir well with the whisk (if you want, you can stretch the mixture a little with milk).
4. Simmer the tightly closed bag in a water bath for about 20 minutes, turning it occasionally. When a solid mass has formed, take the egg stick out of the freezer bag and cut into bite-sized pieces on a cutting board. Then add to the soup 10 minutes before the end of the cooking time and let it simmer again.
5. At the end, season the soup again with pepper, salt, chives and parsley. Rice and possibly sultanas or potatoes go well with it.