To begin with, cook a broth with the bones and the specified ingredients. 2 hours.
In the meantime, knead the minced meat with the ingredients and form small balls out of them. Peel the asparagus and cut into pieces.
Remove the bones from the broth after the cooking time and add the meatballs. Let simmer for about 25 minutes. Then add the asparagus and simmer for another 20 minutes. Everything with the lid closed. Then add the capers.
Heat the butter and add the flour. Stir in a golden-yellow roux. It must smell seared. That still brings a strong taste. Use a whisk to stir these quickly into the broth and then distribute them all over the broth with a spoon. It makes a nice sauce. Season everything with nutmeg again. Salt was no longer necessary.
Enjoy your meal.
This is a dish from the Berlin area that I took over from my mother. So about 50 years ago. There is also boiled potatoes.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.