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Ingredients
Saxon-Style Wedding Soup
- For the meatballs
- 250 grams ground pork (mixed minced meat)
- 1 egg
- salt
- peppers (from the mill)
- 1 Tbsp breadcrumbs
- also
- 50 grams Rice noodles
- 800 milliliters Beef broth
- 100 grams white Asparagus
- 1 Tbsp chopped parsley
For the meatballs knead minced meat with egg and breadcrumbs. Season with salt and pepper. Form small balls from mixture, drop balls into boiling salted water and let simmer, depending on size, 5 to 8 minutes. Remove and drain.
Whisk eggs with milk and a pinch of salt for egg custard. Place in a small greased ramekin, cover with foil and cook in almost boiling water until egg mixture is solid, about 25 minutes.
Remove custard and place on a cutting board. Cut custard into cubes.
While omelette is cooking, cook rice noodles in salt water according to package directions until al dente. Drain and rinse noodles. Boil soup broth. Peel asparagus and cut into bite-size pieces. Add asparagus to broth and cook about 8 minutes. Add meatballs, rice noodles and egg custard to broth.
Serve soup sprinkled with parsley.
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |