Mom's noodle soup

Ingredients for 8 servings:

• 1 piece(s) of beef, breast or leg
• 1 piece(s) Mark
• salt water
• 2 stalk(s) leeks
• 2 celery, if possible with leaves
• 8 carrots
• 1 parsley
• 1 cube of meat broth
• 800 g Mett, Thuringian
• 4 eggs, depending on size
• Condensed milk, 4 half eggshells full
• Salt
• nutmeg
• e.g. cook noodles (soup), not in the soup!

Instructions

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

Wash the beef and marrow and boil in salted water for about 45 minutes. Clean and chop the vegetables. After 45 minutes, add the soup vegetables and stock cube. Cook until the vegetables are tender. If possible, add celery leaves, as they are really tasty in the soup. Form small balls from the minced meat and add them to the soup. For the flavor, it is important that the meat is Thuringian minced meat. For the egg custard, crack the eggs in a bowl. Fill one half of the eggshells with condensed milk and add to the eggs. Add salt and plenty of nutmeg and mix well. Place the mixture in a medium-sized freezer bag, tie a tie near the top, and place in boiling water. When the egg custard is firm, remove it, chop it up, and add to the soup. Let it simmer for a little longer. Cook the noodles separately. It simply tastes better.