Holgie's thick noodle soup

Ingredients for 8 servings:

• 2 large beef shank slices
• 500 g soup meat
• 4 pork kidneys
• 1 kg Mett (Thuringian Mett/Hackepeter)
• 4 cans of egg custard
• 3 jars of asparagus pieces
• 1 bunch of soup vegetables
• 500 g soup noodles, croissants or similar
• n. B. Broth, granulated
• possibly salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 3 hours

with beef and pork kidneys, egg custard and meatballs

Place the leg pieces and the soup meat in cold, lightly salted water. Bring to a boil, then cover and simmer on low heat for 1.5-2 hours, until the meat is tender. Place the kidneys in another pot and cook for about 30 minutes. Meanwhile, wash, trim, and finely chop the soup vegetables: cut the carrots and celery into approximately centimeter-sized cubes, or even smaller if necessary, and the leek into roughly the same width. Place everything in a large soup pot. Season the minced meat with salt and pepper, if desired, and form into bite-sized dumplings (the smaller the finer). Remove the kidneys from the pot, trim them, quarter them lengthwise, and cut out the white parts. Cut into small pieces of about 1 cm. Remove the meat and let it cool slightly. Then remove the bones, remove the tendons and fat, and finely chop the meat. Strain the broth through a cheesecloth into the soup pot. Add the meatballs, asparagus trimmings, and finely chopped egg custard to the soup. Simmer for about 20 minutes, then add the kidneys and meat toward the end of the cooking time. Season to taste with the granulated broth. Cook the noodles and serve with the soup on a plate.