Meat strudel soup

Ingredients for 4 servings:

• 200 g sausage meat (veal sausage meat)
• e.g. milk
• 1 piece(s) egg yolk, raw
• n. B. Nutmeg
• e.g. chopped parsley
• 4 thin pancakes, unsweetened
• e.g. fat, for frying
• 1 liter meat broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Mix the sausage meat with the milk and egg yolk. Season with nutmeg and chopped parsley. Spread about 2 tablespoons of the sausage meat mixture onto each cooled pancake. Then roll them up tightly and cut into strips about 2 cm wide. Heat a little fat in a pan, place the sausage meat strudels cut-side down in the pan, and fry them lightly to give them some stability and prevent them from falling apart so quickly. Then fry the other side. Remove from the pan, serve in soup bowls, and top with a good meat broth. The cooked sausage meat strudels freeze perfectly and can then be portioned out individually.