Grandma's wedding soup

Ingredients for 10 servings:

• 1 beef leg slice(s)
• 2 marrow bones
• 1 piece(s) soup meat, approx. 400 – 500 g
• 5 eggs
• 5 tbsp milk
• nutmeg
• 300 g minced meat, seasoned
• 1 bunch of soup vegetables
• 2 tbsp salt
• 1 cube of meat broth, clear
• 200 g shell pasta, small
• 1 jar asparagus

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 3 hours 40 minutes

Heat about 6 liters of water in a large pot and add the meat. When the water starts to boil, skim off the foam. Add the cleaned and chopped vegetables. Add salt, the stock cube, and the water from the asparagus jar. Let everything simmer for about 1.5 hours. Meanwhile, prepare the fillings: Cut the asparagus into bite-sized pieces. Form the minced meat into small balls and cook in boiling water. For the egg custard, whisk the eggs with milk, a little nutmeg, and salt. Microwave in a tall, greased dish at 600 watts for about 4-5 minutes. Cut the egg custard into pieces. Pre-cook the noodles in salted water. After 1.5 hours of cooking, remove the meat from the soup and cut into small pieces, removing any tendons and cartilage. Remove any bones from the soup and discard. Add all ingredients to the soup, season to taste, and add another stock cube if desired.