Clear parsley soup like grandma used to make

Ingredients for 4 servings:

• 2 bunch parsley, flat
• 1 stock cube
• 500 ml water
• 500 g minced meat, mixed
• 2 rolls (Krustis) from the previous day
• 1 egg(s), size XL
• 1 package of soup noodles
• ½ bunch soup vegetables
• ½ bottle of beer (Corona extra)
• 1 pinch of saffron
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

simple, fast, for connoisseurs

Grate the crusty meatballs into breadcrumbs. Mix the minced meat with the breadcrumbs, egg, and some of the chopped parsley. Form them into equal-sized meatballs and fry them all over in a large pot. Meanwhile, dissolve the stock cube in water (500 ml per cube) and mix with the Corona Extra. Deglaze the pot with this to serve with the meatballs. Clean the soup vegetables, chop them into bite-sized pieces, and add them. For a delicious flavor, add the remaining parsley to the pot. Add the pasta and cook until tender. Season to taste. Add a little more parsley, if desired. Serve in deep plates, scatter some parsley around the edge of the plate, and serve.