Asparagus soup with homemade meatballs

Ingredients for 4 servings:

• 400 g asparagus
• n. B. water
• 50 ml cream or coconut milk
• 2 tbsp butter
• 2 tbsp flour
• 500 ml vegetable stock
• some parsley for garnishing
• 300 g minced meat
• 2 tsp mustard
• salt and pepper
• 1 egg(s)
• 200 ml meat broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the asparagus and cut into bite-sized pieces. Place the peels in a pot and boil with water. Reserve the stock. Boil the asparagus pieces as well, drain the container, and reserve the stock as well. Place the minced meat in a bowl, add the ingredients for the dumplings, and knead thoroughly. Form into small, even balls and add to the meat broth. Bring to a boil briefly, then let it simmer. For the roux, heat the butter in a pot. Add the flour and stir until it smells like baked bread. Add the asparagus stock and stir to prevent the flour from clumping. Add the vegetable stock to taste, depending on how thick you want the soup to be. Add the asparagus pieces. Taste for seasoning and add salt if desired. Add the cream; you can also use coconut milk if you like. I find both very tasty. Finally, add the meatballs.